Combine the hibiscus, mint, grapefruit, and rose hips in a loose-leaf tea strainer and place in a container that holds at least 32 ounces of hot liquid. Add the honey and water and allow to brew for 5 minutes.
Remove the tea strainer. Add the lemon juice and stir to combine. Allow to cool on the counter for 15 minutes before placing in the refrigerator to chill for 1-2 hours. Serve over ice.
Notes
This iced tea tastes best when made the same-day. If allowed to sit overnight, it will get bitter.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/hibiscus-mint-summer-iced-tea/