Caffeine Free Strawberry Hibiscus Tea

When the weather heats up, I always have a pitcher of something cold in the fridge—and lately, it’s been this gorgeous strawberry hibiscus tea.

It’s refreshing, naturally caffeine-free, packed with antioxidants, and has the prettiest ruby-red color. I love serving it on hot afternoons, and the best part? My kids love it just as much as I do, so it’s become our go-to summer drink.

I like to use half fresh lemon and half fresh lime juice for a brighter citrus flavor, and sweeten it with honey. It’s fruity, lightly tart, and just sweet enough.

Why You’ll Love This Tea

• Naturally caffeine-free
• Rich in antioxidants from hibiscus
• Made with simple, wholesome ingredients
• Perfect for summer gatherings or keeping in the fridge all week
• Kid-approved

Ingredients

• 8 cups water
• 1 cup dried hibiscus flowers
• Honey, to taste
• 4 cups frozen strawberries
• ½ cup fresh citrus juice (I use half lemon, half lime)

Instructions

1. Bring the water, dried hibiscus flowers, and honey to a boil.
2. Immediately remove from the heat, cover, and let steep for 10 minutes.
3. Stir well, then strain the tea, discarding the hibiscus flowers.
4. Because of the volume, blend in two batches. Add half of the tea, half of the frozen strawberries, and half of the citrus juice to a blender and blend until smooth. Pour into a large pitcher.
5. Repeat with the remaining tea, strawberries, and citrus juice, then combine both batches in the pitcher.
6. Taste and add more honey if desired.
7. Refrigerate until completely chilled, then stir or shake before serving over plenty of ice.

Tips

• Fresh or frozen strawberries both work, but frozen strawberries make the tea extra cold and refreshing.
• Adjust the honey depending on how sweet your strawberries are.
• Garnish with fresh strawberries, lemon or lime slices, and mint for an extra-pretty presentation.
• Store covered in the refrigerator for up to 4 days. Give it a good stir before serving, as the fruit naturally settles.

This is one of those recipes that looks beautiful enough for a summer brunch but is easy enough to make on a Tuesday afternoon. I have a feeling you’ll be making it on repeat all season long.