It’s so hot…I cold brewed some of this last night and have been steadily polishing it off as the day has gone on, almost time to make some more, but that’s a different story…
As I said, cold brewed: Three scoops of tea, a pinch of rock sugar, 4 ounces of hot water to start the infusing process, let sit three minutes, add ice cubes and cold water to fill the pitcher. Stir a minute till evenly distributed. Enjoy.
It is imperative that this tea be underinfused as it CAN get bitter with the rosehips and hibiscus, so some sugar and the underinfusion will make it refreshing and slightly sweet. Stay cool everyone…
