Savoring the Afternoon

Some drinks just slow the day down a little, whether you intend them to or not. This iced tea does that for me. The name Hibana combines ikebana, the minimalist Japanese art of floral arrangement, and hibiscus, a nod to the recipe’s delicate bouquet of botanicals. I use equal parts black tea and hibiscus tea. The hibiscus turns it deep pink and gives it a soft, tart edge that takes the bite out of the black tea. Once it’s cooled, I add honey and a good squeeze of lemon. The honey smooths everything out so the flavors sit together nicely. I usually make a pitcher and keep it in the fridge for the day, though a jar on the counter works if I’m drinking it faster. I like to add mint in summer, citrus slices year-round, or edible flowers if I have some in the garden. 

Hot tip: In colder months, I drink it warm instead. Perfect if I need a bit of warming.