No. 128, Hibiscus Moroccan Rose, Iced Tea

The scarlet hibiscus blossom has been the summer beverage du jour since antiquity.  Like a wind sweeping its way across North Africa, perfumed citrus notes of blood orange and fragrant Moroccan rose carry this blend to a distant destination: a terrace of glowing citrus trees on the Sicilian coast, or a sun-baked courtyard in Tangiers - it's hard to say but we're delighted to be there. This organic iced tea practically begs for a platter of wine dark cherries on the stem and juicy shards of chilled watermelon. It's almost blindingly good, full of beauty and fragrance and taste.  Makes 4 gallons (64 eight ounce servings), includes 5 filter bags for easy brewing. Cold Brew Method: Combine 1/2 cup tea leaves with 1 gallon filtered or spring water. Cover and let sit at room temperature for about 4 hours, or to taste; strain and chill. Makes 1 gallon. Quick Brew Method: Bring 3 cups filtered or spring water to a boil; let cool 3 minutes.  Put 1 tablespoon tea leaves in a heat-proof container