Strawberry Hibiscus Matcha Latte

To make the Strawberry Hibiscus Syrup:

1. In a small saucepan, bring 1/2 cup dried hibiscus flowers and 1 cup water to a hard boil. Boil for 3 minutes.
2. Turn off the heat and let steep for 5 minutes.
3. Strain the hibiscus tea, pressing gently to extract as much liquid as possible. Discard the flowers.
4. Add the strained jamaica tea, 1 pound diced strawberries, 3/4 cup sugar of choice, a pinch of salt, and 1 tablespoon fresh lemon juice to a pot and simmer for 5 minutes or until the strawberries are softened. Then blend with a blender or a hand immersion blender until completely smooth.
5. Let cool completely. Store in an airtight jar in the refrigerator for up to 1 week.

To make the Strawberry Jamaica Matcha Latte:

1. Sift 1 teaspoon matcha powder through a fine mesh strainer into a small bowl.
2. Add 1/4 cup hot water (not boiling) and whisk until the matcha is smooth and frothy.
3. Fill a glass with ice.
4. Add 2–4 tablespoons of the Strawberry Jamaica Syrup.
5. Pour in 1/3 cup milk of choice.
6. Slowly pour the whisked matcha over the top for a layered look. Mix before drinking!