Raspberry Hibiscus Lemonade
Summer time in Ontario means a busier than normal social calendar (we're making up for all that lost pandemic time) and a lot of occasions that call for an alcoholic beverage with friends & family. We look forward to patio drinks and dock wine all winter long but lately I’ve been working on reducing my summer wine intake and trying to save alcohol for special occasions. This means replacing evening wine with meditation, a walk, a new book read in a hammock, or my favourite; a mocktail with health benefits.
This raspberry, hibiscus slushy drink is full of antioxidants (summer berries!), can help keep your blood sugar stable (hibiscus!) and supports liver health (lemon!) in preparation for those summer cottage weekends when you can’t help by reach for a glass, or two, or rose.
Raspberry Hibiscus Lemonade
- 1 cup frozen raspberries- 2 cups strong hibiscus tea (steep 3 bags of hibiscus tea in 2 cups hot water, cover and let sit for 15 - 20 minutes), cooled.
- juice from 1 lemon
- 1/2 cup ice
Blend everything up in a high powered blender and serve with lemon wedges. Tastes great with a splash of gin if sober summer isn’t your thing. Pour into your Kinto travel tumbler & serve in onyx tumbler cups.
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1 comment
This looks so yummmmmy!!
