Inside-Out Iced Tea

Preparation

1. Step 1

   Place the hibiscus flowers in a teapot. Bring 1½ cups (360 ml) of the filtered water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the hibiscus and let steep for 5 minutes. Strain.

   Step 2

   Fill an ice cube tray with the concentrated hibiscus tea and freeze until set.

   Step 3

   Place the black tea leaves in a large spouted container. Bring the remaining 8 cups (2 L) water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the tea and let steep for 5 minutes.

   Step 4

   Fill a pitcher with the plain ice cubes. Strain the black tea through a fine-mesh sieve into the pitcher and discard the tea leaves.

   Step 5

   Pour the tea into glasses filled partway with hibiscus ice cubes. Garnish each glass with a lemon wheel and serve.

2. Variations:

   Step 6

   For an Inside-Out Arnold Palmer, pour San Pellegrino Limonata over black tea ice cubes and garnish with a lemon wheel.

   Step 7

   For a Green Tea Glee, pour Topo Chico over green tea ice cubes and garnish with a mint sprig.