1 Cup dried hibiscus leaves
5 Cups water, divided
2 Packages (6 ounces each) Driscoll’s Blueberries
2 Tablespoons lime juice
2/3 – 1 Cup agave syrup (or sweetener of choice)
Mint for garnish
PLACE 1 cup dried hibiscus leaves into a small saucepan.
ADD 2 cups water.
BRING mixture to a boil over high heat.
REDUCE temperature to low and COVER and SIMMER 10 minutes.
STRAIN hibiscus mixture through a fine-mesh sieve and DISCARD solids.
SET ASIDE hibiscus mixture to cool to room temperature.
RESERVE 12 – 14 blueberries for garnish and PLACE remaining 2 packages blueberries into a blender.
BLEND on high speed until blueberries are liquified.
STRAIN blueberry mixture through a fine-mesh sieve into a tall pitcher and DISCARD solids.
ADD hibiscus mixture.
ADD 3 cups cold water, and ADD 2 tablespoons lime juice, and ADD 2/3 cup agave syrup.
STIR and TASTE and ADD up to 1/3 cup additional agave syrup if desired.
FILL six tall drinking glasses with crushed ice.
FILL drinking glasses with agua fresca.
GARNISH with mint and reserved blueberries.