WHAT’S IN IT
- 12 hibiscus tea bags
- 4 cups boiling water
- 4 cups cold water
- 1 cup unsweetened pomegranate juice
- 1/2 lemon
- 3 sprigs fresh mint
- ¼ cup pomegranate seeds
- ¼ cup frozen blueberries
HOW TO MAKE IT
1. Boil 4 cups of water in a saucepan, turn off the heat once the water reaches boiling, and add the tea bags.
2. After ten minutes remove the tea bags and let the tea come to room temperature.
3. Pour the tea into a large pitcher, stir in the cold water, pomegranate juice and the juice from half a lemon (or more to your taste).
4. Add the mint and refrigerate for at least one hour, until well chilled.
5. To serve, ice individual glasses, add the frozen blueberries and pomegranate seeds and pour the tea. Optional – garnish with mint.
WHY IT IS HEALTHY
Research has found a substantial reduction in systolic blood pressure with patients who drink* hibiscus tea. Hibiscus tea is high in vitamin C which helps keep the immune system healthy and strong by assisting in the production of white blood cells to attack pathogens and infections. In addition, vitamin C promotes a healthy nervous system. Hibiscus tea is loaded with antioxidants and catechins that lower inflammation and reduce oxidative stress in the body. Pomegranate seeds are high in antioxidants, are great blood builders, help to stabilize blood sugar and are helpful in regulating hormones. They restore glucose reserves to the liver and help with focus and concentration. Blueberries are a powerful brain food, a potent prebiotic and also great at restoring the liver.
*Note - there’s no need to boil the tea first if you don’t want to drink 2-3 hot cups a day - hibiscus tea can be made with room temperature water. Use 1 tea bag per 8 oz- and let sit in the fridge for at least 24 hours. It’s a great base for smoothies, and delicious cold