Hibiscus Iced Teas

• 6 hibiscus tea bags
• 1/2 cup honey
• 1 cup fresh lime juice (from 8 to 10 limes)
• 1 cup light rum (optional)

In a large heatproof pitcher, combine tea bags, honey, and 5 cups boiling water; let steep 10 minutes. Discard tea bags. Add lime juice, rum (if using), and 3 cups cold water. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice.

• 1 tablespoon thinly sliced, peeled fresh ginger
• 3/4 cup sugar
• 4 hibiscus tea bags
• 2 tablespoons fresh lemon juice
• Lemon wedges, for garnishing

Put 4 cups water, ginger, and sugar into a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat; add 4 hibiscus tea bags. Cover, and let steep 15 minutes.
Pour through a fine sieve into a bowl set in an ice-water bath. Let cool. Stir in 2 tablespoons fresh lemon juice. Serve over crushed ice, and garnish with lemon wedges.

• 4 hibiscus tea bags
• 1/2 cup fresh mint leaves
• 4 cups boiling water
• 2 cups apple juice
• 2 cups cold water
• Ice cubes, for serving
• Mint sprigs (optional)

In a large heatproof pitcher, combine 4 hibiscus tea bags, 1/2 cup fresh mint leaves, and 4 cups boiling water; steep 10 minutes. Discard tea bags and mint. Add 2 cups each apple juice and cold water; refrigerate until cold. Serve over ice with sprigs of mint, if desired.