Hibiscus Tea

Hibiscus Tea

Tart, ruby-red hibiscus tea steeped from dried flowers and sweetened to taste.

Total 45 min Makes 16 servings Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Dried hibiscus petals steep in hot water to release a deep magenta color and a tart, cranberry-like flavor. Popular across Mexico, the Caribbean, and West Africa, this refreshing infusion can be served hot or poured over ice with a touch of honey or sugar.

Ingredients

  • 1 cup dried hibiscus flowers
  • 16 cups water
  • 3/4 cup granulated sugar, or to taste
  • 2 cinnamon sticks
  • 1 orange, sliced, for garnish
  • 1 cup ice cubes, for serving

Method

  1. Rinse the dried hibiscus flowers under cool water to remove any dust or debris.

  2. In a 12-quart stock pot, bring the water to a boil over high heat.

  3. Remove the pot from heat and add the hibiscus flowers and cinnamon sticks.

  4. Cover and steep for 15 minutes to extract color and flavor.

  5. Strain the tea through a fine-mesh sieve into a large pitcher, discarding the solids.

  6. Stir in the sugar while the tea is still warm, adjusting sweetness to taste.

  7. Let the tea cool to room temperature, then refrigerate until chilled, about 1 hour.

  8. Serve over ice cubes and garnish with orange slices.

Rate this recipe

★ 4.4 (1)

Hibiscus Tea

Dried hibiscus petals steep in hot water to release a deep magenta color and a tart, cranberry-like flavor. Popular across Mexico, the Caribbean, and West Africa, this refreshing infusion can be served hot or poured over ice with a touch of honey or sugar.

45 min 16 servings 45 cal

Ingredients

  • 1 cup dried hibiscus flowers
  • 16 cups water
  • 3/4 cup granulated sugar, or to taste
  • 2 cinnamon sticks
  • 1 orange, sliced, for garnish
  • 1 cup ice cubes, for serving

Method

  1. 1

    Rinse the dried hibiscus flowers under cool water to remove any dust or debris.

  2. 2

    In a 12-quart stock pot, bring the water to a boil over high heat.

  3. 3

    Remove the pot from heat and add the hibiscus flowers and cinnamon sticks.

  4. 4

    Cover and steep for 15 minutes to extract color and flavor.

  5. 5

    Strain the tea through a fine-mesh sieve into a large pitcher, discarding the solids.

  6. 6

    Stir in the sugar while the tea is still warm, adjusting sweetness to taste.

  7. 7

    Let the tea cool to room temperature, then refrigerate until chilled, about 1 hour.

  8. 8

    Serve over ice cubes and garnish with orange slices.