Hibiscus-Mint Summer Iced Tea

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I’m a big fan of iced tea, and this herbal blend really does the trick for me – caffeine-free, slightly sweet with floral and citrus notes. When I see a hot day on the forecast I brew up a batch first thing in the morning and then chill in the refrigerator to enjoy during the heat of the day.

A misconception some people have about AIP is that it is a caffeine-free protocol, since we avoid coffee in the elimination phase. While caffeine specifically isn’t eliminated, making green and black tea allowable, some people (myself included!) still find themselves quite sensitive to caffeine, especially later in the day. If you are in the same boat, no worries… this herbal blend is just for you!

Not only does this combination taste fantastic, but it does have a little nutritional kick (to be clear, we are talking about tea here!). Both hibiscus and mint have some medicinal qualities (like potentially lowering blood pressure and soothing an upset stomach), and rose hips are high in both vitamin C and antioxidants.

I’ve included two variations of this recipe below, one for a single batch of the iced tea, and one for a bulk mix-up that will yield 16 pre-made batches of dried tea. If you’ll be enjoying this on the regular, just use two tablespoons of the pre-mix, hot water, lemon, honey, and you are good to go!


Hibiscus-Mint Iced Tea (single batch)
 
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Serves: 4 cups
Ingredients
Instructions
  1. 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.
  2. 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.

Hibiscus-Mint Summer Iced Tea (bulk mix up)
 
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Ingredients
Instructions
  1. Mix all ingredients together. Use 2 tablespoons per batch of brewed tea - just add honey and lemon.

 

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos and get a glimpse of life on the farm by following her on Instagram.

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