Tangy Hibiscus Chia Slush Tea

1.In a saucepan, bring 4 cups of water to a boil.

2.Once boiling, remove from heat and add the dried hibiscus flowers. Let steep for about 15-20 minutes until the water turns a deep red color.

3.Strain the hibiscus tea into a large pitcher, discarding the flowers.

4.While the tea is still warm, stir in the cane sugar until fully dissolved.

5.Add the cranberry juice and lemon juice to the pitcher, mixing well to combine.

6.Allow the mixture to cool to room temperature, then refrigerate until chilled, about 1 hour.

7.Once chilled, stir in the chia seeds and let sit for about 10 minutes to allow the seeds to swell and absorb some liquid.

8.In a blender, combine the chilled hibiscus mixture with the ice cubes and blend until smooth and slushy in texture.

9.Pour the slush into glasses and garnish with fresh mint leaves. Serve immediately.