Best 4 Cherry Hibiscus Tea Pops Recipes

CHERRY HIBISCUS TEA POPS

Steps:

• In large heatproof bowl or pitcher, place tea bags. Pour boiling water over tea bags. Cover; let steep 5 minutes. Remove tea bags. Stir in honey and lemon juice.
• Divide cherries among 5 (5-oz) paper cups. Pour tea mixture into cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop mold according to manufacturer's directions.) Freeze about 6 hours or until frozen.

HIBISCUS TEA PUNCH

Steps:

• Bring 18 ounces (2 1/4 cups) of cold water to a boil in a small saucepan. Add the tea bags and steep for 10 minutes. Remove the bags and discard. Pour the wine into a large container or pitcher and add the tea, grapefruit juice, pisco, simple syrup, half of the diced mango and all of the orange slices. Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours. Just before serving, add the remaining diced mango and the berries. Serve very cold over ice.

FROZEN SWEET TEA POPS

Steps:

• In 3-quart saucepan, place tea bags and 4 cups of the water. Heat almost to boiling. Remove tea bags.
• Pour mixture into 1-gallon heatproof pitcher. Add sugar and remaining 4 cups water; stir until sugar is dissolved. Refrigerate 1 hour to cool.
• Into each paper cup, pour 1/4 cup tea mixture.
• Place small piece of foil over top of each cup. Make small slit in center of each piece of foil; insert stick. Place cups on tray. Freeze at least 5 hours.
• Tear off paper cups and serve.

HIBISCUS TEA PUNCH

Steps:

• Place the tea bags in a large container. Add the boiling water and let steep 10 minutes. Remove the tea bags; add the sugar or honey while the tea is hot. Refrigerate until ready to use. Add the sparkling cider. Serve in tall glasses over ice. Garnish with lemongrass or lemon.