Description
Enjoy this refreshing copycat version of Starbucks Passion Tea Lemonade, a vibrant blend of hibiscus and rose hip tea combined with fresh lemon juice and a touch of honey. This chilled beverage is perfect for warm days and easy to make at home with just a few simple ingredients.
Ingredients
Tea Base
- 3 Tazo Passion Tea bags (or other fruit tea containing hibiscus and rose hip)
- 2 liters boiling water (about 8 cups)
Lemonade Mix
- 5 lemons, juiced
- 1/4 cup liquid honey (substitute maple syrup, agave, or stevia, if desired)
Additional
- 3 cups ice cubes
- Lemon slices for serving
Instructions
- Brew the Tea: In a large heat-safe pitcher, steep the 3 tea bags in 2 liters of boiling water. Allow the tea to brew and infuse the flavors for at least 10 minutes.
- Cool the Tea: Remove the tea bags from the hot water and let the tea cool to room temperature. Once cooled, place the pitcher in the refrigerator and chill for about 1 hour. For best results, you can brew the tea the night before and refrigerate it overnight.
- Prepare Lemonade Mixture: While the tea is chilling, add the juice from 5 lemons and 1/4 cup liquid honey (or another preferred sweetener) into a blender. Blend until the mixture is smooth and well combined.
- Combine and Chill: Pour the sweetened lemon juice mixture into the chilled tea. Add 3 cups of ice cubes to the pitcher to keep the drink cold.
- Serve: Stir the passion tea lemonade thoroughly to mix all ingredients. Pour into serving glasses and garnish each with a lemon slice. Serve immediately and enjoy the refreshing beverage.
Notes
- You can substitute honey with maple syrup, agave nectar, or stevia to adjust sweetness as desired.
- Brewing the tea ahead and refrigerating overnight enhances the flavor and saves preparation time.
- Adjust the amount of lemon juice or sweetener according to your taste preference.
- For a stronger tea flavor, use more tea bags or steep longer, but avoid bitterness.
- This recipe is naturally caffeine-free and vegan when using plant-based sweeteners.
