Low-Calorie Strawberry Hibiscus Iced Tea

There’s no better refreshment during summer than a tall glass of iced tea, but when you’re trying to eat healthily and avoid empty calories, you usually don’t have the luxury of sipping on sugary drinks in the afternoon.

The good news is that we have a recipe for a delicious yet low-calorie iced tea. The only sweetener is honey and you can even make it without it and it will basically have zero calories.


  • 4 oz water
  • 1 tbs dried hibiscus flower
  • 1 tbs honey
  • 1 cup chopped strawberries
  • 1/4 cup fresh mint
  • Ice cubes
  • Sparkling water
  • Mint spring
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‘Tis the season for iced tea! 🍹 I’ll never forget my mom making iced tea in the summer by leaving a big pitcher of water and tea leaves out on our porch to turn pink in the Colorado sun ☀️ This Raspberry-Lemon Hibiscus Iced Tea is a fun walk down memory lane for me 🏡 🌺 Not only is hibiscus packed with antioxidants and polyphenols, but it’s one of my favorite caffeine free and low sugar afternoon drinks 💦 With lemon juice for vitamin C 🍋 a touch of honey for sweetness 🍯 mint leaves and raspberries for flavor, you can catch me drinking this all summer long 😎 👉🏼 Full recipe is up on the @fabletics blog, linked in stories and pasted below ❤️ . 🍋 Raspberry-Lemon Hibiscus Iced Tea🌺 Ingredients: * 6 cups water * 3 tablespoons organic loose hibiscus tea leaves * 1 lemon * 1 cup raspberries * 1 tbsp honey (optional) * Mint leaves for garnish Directions: 1. Scoop loose hibiscus leaves into a tea ball and place in a large mason jar or heat-safe pitcher. 2. Bring water to a boil and pour into the jar, covering the tea ball. 3. Allow tea to soak for about 5 minutes, then remove hibiscus leaves. 4. Add the raspberries and honey and transfer to fridge to chill for an hour or more (don’t add the lemon while the drink is hot—it destroys the vitamin C). 5. Serve over ice with a squeeze of lemon juice, a mint leaf for garnish, and enjoy! #icedtea #hibiscustea #hibiscusicedtea #summerdrinks #hydrationstation #fabletics

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  1. Boil water and add hibiscus flowers. Let soak for 5 minutes.
  2. Strain and remove the flowers.
  3. Add honey and stir until it dissolves. Place in the freezer for 5 minutes.
  4. Shake chopped strawberries and fresh mint in a cocktail shaker for a minute.
  5. Add ice to the shaker and pour the hibiscus water, then shake for a few more minutes.
  6. Strain the drink into a glass filled with ice.
  7. Add sparkling water and garnish with mint spring.