Ingredients:

 

·        3 tbs hibiscus flowers

·        3 tbs mint leaves

·        3 tbs lemongrass

·        1/2 cup chopped pineapple

·        2 oranges, sliced

·        1 papaya, sliced

·        1 mango, sliced

 

Preparation:

 

In 2 quarts water, bring herbs to a boil and let steep for 20 minutes. Strain out herbs. In a large jar or bowl, mix the fruit and pour the tea over top. Let refrigerate overnight. Serve chilled, with or without the fruit.

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