Hibiscus tea is known by many names in many countries around the world and is served hot, cold and as a frozen dessert. The drink is known to be the Pharaoh's favourite and is the traditional drink for toasting the bride and groom in some North African countries.
The beverage is well known for its color, tanginess and flavour and is well enjoyed, but the new promising research on hibiscus needs our attention and should makes us think we need to enjoy it much more regularly.
Here are some tasty recipes for you to enjoy.
Jamaica Flower Iced Tea
- Add 1/2 cup dried Hibiscus flowers to 4 cups boiling water and steep
- add 1/2 cup sugar
- Another 3 cups of cold water
- You can add more sugar to taste
- 1 lime, thinly sliced
- Four glassfuls of strong, freshly brewed hibiscus flower tea
- One cup freshly squeezed orange juice
- Juice of one or two limes
- Two teaspoons freshly grated orange peel
- One teaspoon freshly grated ginger
- Sugar to taste
Can be consumed hot, cold or iced
Hibiscus Tea with Lime
- 6 cups of water
- 1/2 cup dried hibiscus flowers
- 1/2 cup fresh lime juice
- sugar or sweetener to taste
Bring water to a boil. Remove from heat. Add hibiscus and allow to steep, covered. When cool, add sugar to taste, and lime juice. Mix and chill for a refreshing tea!
- 5 cups sugar
- 4 cups water
- 4 cups hibiscus calyces, chopped
Heat the sugar and water in a large saucepan until the sugar is completely dissolved. Add the calyces and bring to the boil. Lower the heat and simmer gently until the volume of liquid is reduced by a third. Remove from the heat and strain. Bottle the syrup while still hot into clean bottles and seal. The syrup is delicious over crepes, fresh fruit, custard, ice cream.
- 4 cups water
- 1 cup dried hibiscus flowers
- 1/3 cup sugar, or to taste
- 2 cups ice
Bring water to a boil and add flowers. Boil mixture for 5 minutes then remove pan from heat and let stand 30 minutes to infuse. Pour infusion through a strainer and discard flowers. Add sugar and ice, stirring until sugar is dissolved. Chill cooler and stir before serving
Iced Mint Hibiscus Tea
- 6 Cups of Water
- 2 Tablespoon Dried hibiscus flowers
- 1 Tablespoon Cinnamon chips,
- 1 Tablespoon Organic decaf Loose black tea
- 1½ - 2 Tablespoon Honey, to taste
Bring water to a light boil. Turn off heat and add everything except for the honey. Cover and let steep for 15-20 minutes. Strain and then add the honey to taste. Can be serve over ice, garnish with fresh mint and/or slice of orange.
Grapefruit Hibiscus Tea Smoothies
- 1 large grapefruit
- 8 hibiscus tea ice cubes
- Natural sweetener, if needed
Peel the grapefruit, section and juice grapefruit. Add grapefruit sections with juice and hibiscus tea ice cubes to blender container. Cover and blend until slushy. Sweeten to taste.
Hibiscus with Green Tea and Soda
- 1 green tea bag
- 1 hibiscus herbal tea bag
- 1 cup water, heated just to boiling
- 1 to 2 teaspoons honey or agave syrup
- Ice cubes
- Sparkling water, or club soda, chilled
Steep the green tea and hibiscus herbal tea bags for 3-5 minutes. Add honey or agave syrup to your taste and stir to dissolve. Chill tea mixture for at least 1 hour. To serve, fill 2 glasses with ice. Divide tea mixture between glasses. Top with sparkling water. If you enjoy drinking unsweetened tea, don't add the honey or agave syrup. For a flavour boost add a splash of pomegranate juice or a squeeze of fresh lime juice.
NOTE: Unless otherwise specified, recipes for hibiscus tea or drinks refer often to Hibiscus sabdariffa flower. Do not use the garden variety of hibiscus without checking the Latin name Hibiscus sabdariffa