You have got to try this Walters Bay Raspberry Hibiscus Mocktail! This cool, crisp drink is a perfect anytime drink and always hits the spot!
2 bags of Walters Bay Raspberry Hibiscus tea
2 cups water
¾ cup fresh raspberries
2 tablespoons of sugar
2.5 tablespoons simple syrup
splash of club soda
4 lemon peels
Steep two tea bags with 2 cups of hot water. Let the Walters Bay Raspberry Hibiscus tea cool to room temperature. Macerate the fresh raspberries for one hour with 2 tablespoons of sugar. Using a fine mesh strainer, strain the raspberry mash over the tea. Discard the raspberry seeds and pulp. Add the simple syrup to the tea mixture and stir to combine. Fill two 10-ounce glasses with ice. Pour the hibiscus raspberry mix into each glass, filling them about three quarters of the way up. Twist a lemon peel over each glass to release the essential oils. Rub the rim of the glass with the lemon peel. Place a peel into each glass for garnish. Top off each glass with a splash of club soda. Garnish each drink with a few raspberries.