- 5 cups water
- 1 cup dried roselle calyces
- Ice cubes
- Local raw honey
- Fresh mint and lemon for garnish
- Bring the water to a boil. Add the dried roselle.
- Boil for 2–3 minutes.
Remove from heat and let the tea steep for at least 20 minutes. Strain into a pitcher and cool. Sweeten with local raw honey (or raw cane sugar) and serve in a tall glass over ice and garnish with fresh mint and a slice of lemon.