Pink Flamingo Fruit and Herb Tisane

$8.00
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2.35 Ounces
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Pink Flamingo Fruit & Herb
bursting with tropical flavor this whole fruit blend is an explosion of ripe pineapple bits, coconut flakes and hot pink hibiscus petals

FLAVOR PROFILE
Pink Flamingo Fruit and Herb
is one of our top-selling flavors. This fruit and herb tisane is reminiscent of a piña colada with its vibrant pineapple and coconut flavor. Pink Flamingo is a naturally caffeine-free blend of rose hips, tangy hibiscus, dried apple, coconut and sweet pineapple that infuses to a gorgeous hot pink color in the cup. Sure to be a favorite for anyone who craves tropical flavors and for those who enjoy deeply flavored tisanes.

BENEFITS
As a Fruit & Herb Tisane, Pink Flamingo is naturally caffeine-free.

Hibiscus is power-packed with antioxidants and Vitamin C. Traditionally, hibiscus has been used to lower high blood pressure and recent studies show its effectiveness. 

Rose hips, also high in antioxidants, contain vitamins C, E, and B and possess anti-inflammatory, anti-diabetic and anticancer benefits.

Raspberry leaves are rich in vitamins and minerals. They provide B vitamins, vitamin C and a number of minerals, including potassiummagnesium, zinc, phosphorus and iron. Their most notable contribution might be their antioxidant properties 

SERVING SUGGESTIONS
Pink Flamingo Fruit & Herb can be enjoyed hot or iced. We suggest the addition of sugar or your preferred sweetener in this fruity, hibiscus-based tisane.

PREPARATION
Traditional Hot Tea
Measure one heaping teaspoon of tea leaves per one cup water into a tea filter or into an infuser of your choice. Keep in mind, the infuser you choose must be large enough to allow the tea leaves to swell and unfurl. This allows the tea leaves to release their full flavor. Place filter into teapot or mug. Bring filtered or freshly drawn water to a boil then pour into teapot or mug. Infuse 8-10 minutes. Remove the filter and discard or remove infuser and discard tea leaves. Garnish as desired with sugar, honey, sweetener and/or lemon slices.

Iced Tea
Measure six heaping teaspoons of tea leaves into a tea filter and place into a teapot or heat resistant pitcher. Bring 2 cups of filtered or freshly drawn water to a boil. Immediately pour boiled water over filter into teapot or heat-resistant pitcher. Infuse 8-10 minutes. Remove filter and sweeten tea with ½ cup sugar if desired. Add 2 cups of filtered or freshly drawn water to a serving pitcher. Pour in prepared tea and mix well. Add 2 cups ice and stir. Serve immediately or refrigerate.

Cold-infusion Method*
Measure four teaspoons of tea leaves into a tea filter and place inside a clean glass jar or small pitcher. Position filter so that the tea leaves will be submerged and the top hangs over the side of the jar or pitcher so that leaves do not spill out once water is added. Pour four cups of filtered or freshly drawn water over the filter. Cover with lid or plastic wrap. Refrigerate 8-12 hours (or overnight).

*Cold-infused tea has higher levels of antioxidants. To serve hot, simply pour the cold-infused tisane into a saucepan over medium heat and gently warm to desired temperature.

RECIPE
PINK FLAMINGO ON ICE

Better stash some in the back of the fridge—this sweet tea won’t last long

½ cup Pink Flamingo leaves
 #4 TeaBrew Filter
6 cups filtered water, divided
¾ - 1 cup sugar

Measure ½ cup Pink Flamingo leaves into #4 TeaBrew Filter. Temper large tea pot or heat-resistant pitcher. (To temper a pot or pitcher, simply fill with very hot tap water and allow to sit until vessel material is warmed. Once warm, empty the water from the pot or pitcher.) Place tea filter in pot or pitcher. Set aside.

Bring 4 cups of fresh, filtered water to almost a rolling boil. Carefully, pour water over the filter into the tea pot or pitcher. Position top of filter so that the tea is completely submerged, but the top is easy to grab. Infuse 10 minutes. Remove filter.

Add sugar and stir until sugar is completely dissolved. Stir in remaining 2 cups of water and stir again. Allow tea to cool completely before serving over ice. Garnish with pineapple slice or maraschino cherry.

Store in refrigerator…if there is any left!

ADDITIONAL INFORMATION
Store Pink Flamingo in a cool, dark place away from direct light. If stored properly, this tisane will stay fresh for up to two years.

Ingredients: rose hips, hibiscus, apple pieces, coconut, natural pineapple flavor, pineapple pieces and natural coconut flavor