To me, nothing says spring like floral flavors. The weather’s getting warmer, things are at least starting to bloom, it’s finally comfortable to sit outside again (when it’s not raining, anyway)…. It’s a time that begs for simple, refreshing flavors. Me, I’m a beverage addict. I struggle to drink plain old water unless I’m actually parched (in which case, there’s nothing better in the world). So I experiment with a huge variety of teas, kefirs, coffee substitutes, and other tasty drinks. My latest kick is hibiscus. The flavor is unique and the color is absolutely gorgeous. In this Strawberry Hibiscus Iced Tea, hibiscus meets its perfect match with tart strawberries, invigorating mint, and just a tad of honey (you can use more or less to taste, of course). You can also use two bags each of hibiscus and mint tea (or four bags of a pre-made hibiscus-mint tea) if you can’t get the dried components on their own. Serve over ice, garnish with fresh mint and sliced strawberries, and sit back and enjoy the moment. This makes a wonderful brunch drink!
Treat Your Sweet Tooth!
Being on a restricted diet doesn’t mean you have to give up every indulgence. Temptation can be rough, and when it strikes, it’s nice to have something on hand that’s safe to eat. Enter Sweet Apricity. They make creamy, delicious caramels and fluffy marshmallows that just so happen to be 100% autoimmune protocol-friendly. With excellent customer service, high-quality ingredients, a subscribe and save program, and some of the most incredible sweets you’ll encounter on the AIP, your sweet tooth doesn’t have to go wanting. Plus, they’re a great gift for anyone with food sensitivities!
- Bring the water to a boil and combine the mint and hibiscus in a tea ball.
- In a large pitcher or tea pot, pour the water over the tea ball and steep for 15 minutes.
- Remove the tea ball and discard its contents. Allow the tea to cool to room temperature, then chill in the fridge for at least 30 minutes.
- Transfer 1 cup of the tea to a blender and add the strawberries, lemon juice, and honey. Puree until smooth, then stir back into the tea. Serve over ice.