Cranberry Hibiscus Tea

Ingredients

• 8 cups water
• 2 cups cranberries (fresh or frozen)
• 1/4 cup dried hibiscus flowers
• 1/4 cup sugar, honey, or other preferred sweetener (Optional)

Instructions

1. 1

   Add water and cranberries to a large pot over medium-high heat, and bring to a boil.

2. 2

   When cranberries begin to burst, use a potato masher to crush the berries. Boil for about 5 more minutes.After 5 minutes, turn off the heat. Stir in the dried hibiscus flowers and cover the pot. Steep for 10 minutes.

3. 3

   Strain the liquid through a fine mesh sieve or strain through cheesecloth.Tip: Cheesecloth will yield the clearest juice without sediment, but a fine mesh sieve will catch most of the sediment.If desired, add sweetener to taste.

4. 4

   Serve warm.Store the strained cranberry hibiscus tea in the fridge and use within a week or freeze and use within a year. Reheat before serving or drink cold.