This cold brew hibiscus iced tea with raspberry and mint is light, tart, and perfect for hot summer days. Easy to make and full of flavor!
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Cold Brew Hibiscus Iced Tea with Raspberry & Mint
When it’s hot out and I want something that feels fancy but takes almost no effort — this is it. I steep hibiscus tea bags overnight, toss in a handful of fresh raspberries, and finish with mint. It’s tart, slightly sweet, and the most gorgeous shade of pink.
Bonus? It tastes like a spa day in a cup.
⭐Ingredients
- 4 hibiscus tea bags
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4 cups cold water
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½ cup fresh raspberries
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A few sprigs of fresh mint
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Ice & optional sweetener (honey, agave, etc.)
⭐Instructions
- Add tea bags to cold water in a pitcher and refrigerate overnight (or at least 6–8 hours).
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Remove tea bags and gently muddle raspberries and mint.
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Add them to the tea and stir.
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Serve over ice with extra mint leaves or raspberries on top!
⭐Joy's Tip
Make a big batch ahead of time and store in the fridge for easy afternoon pick-me-ups all week long. You can even freeze it into popsicles for a summer twist!
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