Hibiscus Tea
This hibiscus tea recipe cold-brews dried hibiscus flowers into a deep red, tart drink, ready overnight with almost no active effort. A faster hot-steep method is noted for when there's no time to wait.
Servings 4 glasses
Calories 35kcal
Cost $2
Equipment
- 1 Large jar or pitcher
- 1 Fine mesh strainer
Ingredients
For the Tea
- 0.25 cup dried hibiscus flowers flor de jamaica
- 4 cup cold water
- 1 lime, sliced for garnish
- 1 small bunch fresh mint for garnish
- 2 tablespoon sweetener of choice optional, honey, sugar, or agave
Instructions
Cold-Brew the Tea
- Add dried hibiscus flowers to a large jar or pitcher with the cold water.
- Cover and refrigerate at least 6 hours, or overnight, until deep red.
- Strain out the flowers and discard.
Sweeten and Serve
- Stir in sweetener if using, adjusting to taste.
- Fill glasses with ice.
- Pour the tea over the ice.
- Garnish with a lime wheel and fresh mint, then serve immediately.
Notes
In a hurry, use the hot-steep method instead: pour 4 cups just-boiled water over the flowers, steep 5 to 7 minutes until deep red, then strain and chill. Pull the flowers the moment the color turns, since hot water turns bitter fast if left too long. Store finished tea covered in the refrigerator up to 5 days.
