- 4 tbsp. ChefLaura Hibiscus ginger tea
- 2 tbsp. Blueberry ginger simple syrup
- 1 ounce lemon juice
- A few fresh blueberries
- 1 lemon slice half
- Brew Chef Laura’s Hibiscus Ginger Tea and chill in fridge.
- Pour over ice in tall glass and add Chef Laura’s Blueberry Ginger Simple Syrup to taste.
- 1 oz lemon juice
- Garnish with fresh blueberries and lemon slices