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Export 3 ingredients for grocery delivery
Step 1
Place the hibiscus flowers in a teapot. Bring 1½ cups (360 ml) of the filtered water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the hibiscus and let steep for 5 minutes. Strain.
Step 2
Fill an ice cube tray with the concentrated hibiscus tea and freeze until set.
Step 3
Place the black tea leaves in a large spouted container. Bring the remaining 8 cups (2 L) water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the tea and let steep for 5 minutes.
Step 4
Fill a pitcher with the plain ice cubes. Strain the black tea through a fine-mesh sieve into the pitcher and discard the tea leaves.
Step 5
Pour the tea into glasses filled partway with hibiscus ice cubes. Garnish each glass with a lemon wheel and serve.
Step 6
For an Inside-Out Arnold Palmer, pour San Pellegrino Limonata over black tea ice cubes and garnish with a lemon wheel.
Step 7
For a Green Tea Glee, pour Topo Chico over green tea ice cubes and garnish with a mint sprig.
Step 8
For a Sacré Bleu!, pour 1 ounce (30 ml) Pernod or Ricard over blue butterfly pea flower tea ice cubes, and top with very cold water from a small pitcher offered alongside.
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