Hibiscus Orange Iced Tea

• 260 g chilled unsweetened brewed hibiscus tea — Unsweetened brewed hibiscus tea
• 100 g peeled fresh orange segments — Fresh orange
• 10 g pure maple syrup — Pure maple syrup
• 25 g potable ice cubes — Ice cubes

Method

1. 1Measure ingredients: Check the chilled tea and orangeMeasure brewed hibiscus tea and orange using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Check the chilled tea and orangeVerify that the brewed hibiscus tea is chilled to 40°F or colder. Inspect the measured peeled orange segments and remove all seeds without discarding edible flesh.30 secLook for: The tea is cold with no steam, and the orange is clean and seed-free.Safety: Never seal hot tea in the blender; discard every hard citrus seed before blending.
3. 3Blend the whole-orange teaAdd the hibiscus tea, orange segments, maple syrup, and ice to the blender.Look for: Everything is evenly positioned and ready for the next action.
4. 4Continue blend the whole-orange teaSecure the lid and blend on high for 60 seconds without straining.1 minLook for: The tea is uniformly ruby-orange, fluid, and free of citrus membrane or ice pieces.Safety: Keep the lid secured and unplug the blender before opening or scraping.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Settle and pourRest the closed blender for 20 seconds, then pour the entire unstrained iced tea into one 400 ml glass and serve cold.20 secLook for: A lightly foamy ruby serving fills the glass and no orange pulp remains in the jar.Safety: Consume promptly or refrigerate the sealed drink within 2 hours.