Hibiscus Tea Cooler

Menu Part: 
Beverage
Cuisine Type: 
American
Serves: 
4 to 6 servings

Perfect for summer, this beverage features hibiscus tea, fresh lime, lemon and orange juice and agave nectar.

Ingredients

6 cups water
8 hibiscus tea bags
4 tbsp. fresh lime juice
4 tbsp. fresh lemon juice
1⁄2 cup fresh orange juice
1⁄2 cup agave nectar
Ice
Fresh sliced fruit for garnish

Steps

1. Bring 2 cups of water to a boil. Pour water over tea bags into heat-resistant pitcher. Allow to infuse for 5 minutes.

2. Remove tea bags. Add juices. Stir in agave.

3. Place in refrigerator to chill.

4. Pour over ice to serve. Garnish with fresh sliced fruit, if desired.

Recipe by Carson Long Military Academy, New Bloomfield, Pa. (Flik Independent School Dining) 

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources