Description
A stunning, ruby-red Hibiscus Tea made two ways — hot and iced — with just a handful of ingredients and in less than 10 minutes! Naturally tart and refreshing, this floral tea is a showstopper in a glass. Whether you’re sipping it warm on a slow morning or pouring it over ice with fresh mint and lemon on a hot afternoon, this recipe delivers big flavor without the fuss.
Ingredients
Scale
For hot version:
- 1 cup hot water
- 1 tablespoon dried hibiscus flowers
- Sweetener of choice (honey, agave, sugar, or maple syrup), optional
For iced version:
- 1/4 cup dried hibiscus flowers
- 4 cups cold filtered water
- Ice, for serving
- Sweetener of choice (honey, agave, sugar, or maple syrup), optional
- 1 small bunch fresh mint, for garnish
- Sliced lemons, for garnish
Instructions
For hot version:
- Place the hibiscus flowers in a mug. Heat water in a small saucepan or kettle until it reaches a full boil, and pour directly over the flowers. Let steep for 5 minutes.
- Strain tea through a fine mesh strainer into the mug and discard the flowers. Stir in preferred sweetener if desired and enjoy while warm.
For iced version:
- Place the hibiscus flowers in a jar or medium pitcher. Add water and stir to combine. Chill until bright red for at least 20 minutes or overnight for deeper color and flavor.
- Pour tea through a fine mesh strainer set over a bowl and discard the flowers. Transfer into glasses filled with ice and sweeten to taste, if desired. Serve garnished with fresh mint and lemons.
- Prep Time: 5
- Category: Drinks
