With the utmost respect, we'll let you know that this isn't your grandma's sweet tea. Brewed hibiscus and passion fruit tea gets topped with Valencia Orange Bubbles for a sparkling citrus lift that makes every sip feel like a vacation. Mango and pineapple juice add tropical depth, and a squeeze of lime ties it all together. Make a big batch and keep it in the fridge all week. It won't last that long.

Sparkling Tropical Iced Tea

Serves: 4

Prep Time: 10 minutes

Steep Time: 5 minutes

Chill Time: 30 minutes (or brew ahead)

Featured Product: Valencia Orange Bubbles 

What You’ll Need:

For the Tea Base:

• 4 hibiscus or tropical fruit herbal tea bags (Hibiscus, Passion Fruit, or Mango blend)
• 2 cups hot water
• 2 tablespoons honey or agave syrup

For the Tropical Mix:

• ½ cup mango juice or mango nectar
• ¼ cup pineapple juice
• 2 tablespoons fresh lime juice (about 1½ limes)
• 2 cans (16 fl oz each) Valencia Orange Bubbles, chilled
• Ice (lots of it)

To Serve:

• Lime wheels
• Fresh mint sprigs
• Mango slices or dried mango (optional)

What You’ll Do:

1. Brew the tea: Steep 4 tea bags in 2 cups hot water for 5 minutes. Remove bags and stir in honey or agave until dissolved. Let cool to room temperature, then refrigerate until chilled (at least 30 minutes, or make it a day ahead).
2. In a large pitcher, combine the chilled tea base with mango juice, pineapple juice, and lime juice. Stir gently.
3. Just before serving, slowly pour the Valencia Orange Bubbles into the pitcher along the side to minimize fizz loss. Give it one gentle stir.
4. Fill four tall glasses with ice. Pour the sparkling tropical tea over the ice, leaving a little room at the top.
5. Garnish each glass with a lime wheel, a sprig of mint, and a slice of mango if using. Serve immediately.
6. Pro Tip: For a party-ready mocktail version, muddle a few fresh mint leaves in the bottom of each glass before pouring. Add a splash of coconut water to the pitcher for a creamy, island-style finish.