2 bags Hibiscus tea
2 c just boiled water
3/4 c fresh raspberries, divided.
2 T simple syrup or sweetener of choice to taste.
splash of club soda
2 lemon peels
edible flowers for garnish.
Brew Hibiscus tea in just boiled water and discard bags after 10 minutes. Cool.
Fill 2- 10 oz. glasses with ice.
Mash most of 3/4 c raspberries but reserve a few to add as a garnish to the glasses.
Add mashed raspberries to brewed Hibiscus tea. Let sit 3-5 minutes.
Pour mashed raspberries and tea through a strainer and fill glasses 3/4 full. Add splash of cub soda to each glass.
Add a twist of lemon and rub around the edge of the glasses and add to the tea drinks. Add remaining few raspberries to each glass. Enjoy!