A refreshing and vibrant iced tea with a hint of cranberry and mint.
Boil the water and pour it into a pitcher.
Use filtered water for a cleaner taste.
Add the hibiscus tea bags to the hot water and let them steep for 10 minutes.
Cover the pitcher while steeping to retain heat.
Remove the tea bags and allow the tea to cool to room temperature.
Place the pitcher in a cool spot or use an ice bath to speed up cooling.
Juice the lemon and add the juice to the cooled tea.
Roll the lemon on the counter before juicing to extract more juice.
Stir in the cranberry juice and honey until well combined.
Adjust the sweetness to your preference by adding more or less honey.
Refrigerate the tea until chilled.
For faster chilling, add ice cubes to the tea.
Serve the tea over ice and garnish with fresh mint leaves.
Lightly crush the mint leaves to release their aroma before garnishing.
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