Citric Acid Free Iced Hibiscus Berry Tea Latte

That deep ruby concentrate is the star here — simmered from dried hibiscus flowers and fresh strawberries, then sweetened with maple syrup for a naturally rich, tart-floral base that tastes like summer in a glass. The only source of acidity in the entire recipe is a single teaspoon of fresh lemon juice, which is a far cry from the concentrated citric acid used as a preservative in most store-bought teas, syrups, and flavored drinks. For anyone navigating citric acid sensitivity, that distinction matters enormously, and this recipe keeps things clean without sacrificing any of the bright, punchy flavor you'd expect from a café-style latte. Frothed oat milk floats over the iced concentrate in a gorgeous layered pour, making it just as pretty to look at as it is satisfying to drink. The whole process is straightforward — a quick simmer, a strain, a froth — and the result feels genuinely indulgent. It's the kind of drink that makes you wonder why you ever paid five dollars for a version full of additives in the first place.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →