Serves 2, with leftover tea you can freeze into ice cubes for a smoothie.
- 2 tablespoons dried hibiscus flowers (usually found in tea shops or the bulk section).
- 1 tablespoon dried nettle leaf (you can also cut open a tea bag and use the contents)
- 1 teaspoon dried rose hips
- 2 cups chilled coconut water
- 2 cups chilled sparkling water
- juice from one Meyer lemon
- a couple of drops of liquid stevia
- a dash or two of orange bitters (i.e. Fee Brothers)
Place the dried herbs in a clean mason jar. Pour 4 cups of boiling water over the herbs and cover. Let the mixture infuse for about 8 hours.
Strain the tea and pour 1 cup of it into a large cocktail shaker or pitcher.
Add the coconut water, Meyer lemon juice, bitters, and stevia. Give it a stir.
Fill two glasses with ice. Divide the mixture among the glasses and top off with sparkling water. Garnish with a lemon wheel or a twist.
Store the leftover tea in the refrigerator for up to 4 days. I also like to freeze into cubes and throw into a berry-based smoothie.