2 hibiscus tea bags
4 cups (650g) chopped and peeled watermelon, deseeded
1/4 cup picked mint leaves
1 lime, peeled
Stand tea bags in 1 cup (250ml) boiling water for 5 mins. Refrigerate for 1 hour or until cold. Discard tea bags.
Push watermelon, mint and lime through a juice extractor into a large jug. (It’s good idea to add the mint half way through juicing so that the watermelon pushes it through.) Add cooled hibuscus tea; stir to combine.