Sipping a frosty iced tea is one of the simple joys of summer, and hibiscus elevates the experience to sublime refreshment. The dark blood red dried flowers are steeped in hot water yielding a seductively rich, brightly tart drink reminiscent of childhood fruit punch but so, so much better.
If you’ve ever had Jamaica (pronounced ‘ham-eye-ku’) at a Mexican restaurant, you most likely would have been served the syrupy fast-food version of this tea – yummy, but loaded with sugar and probably a bunch of artificial stuff. When I discovered that I could make this (tasting even better) at home for very little time, money, or effort, hibiscus tea became my new favorite thing. Oh, and as a bonus, hibiscus tea is high in Vitamin C and is said to be beneficial for circulation (it does look a bit like blood) and healthy digestion.
Lately my kidlets have been begging for kombucha from morning til night. We have a fairly strict ‘none past noon’ policy about the stuff lest any lingering caffeine keeps them wide-eyed past bedtime. So today I whipped up a pitcher (well a big mason jar) of hibiscus tea lightly sweetened with local raw honey to quench their thirsts on a lovely hot afternoon. Both my 5 year old and toddler approved with resounding glee.
For the grown-ups, a snip of mint and a squeeze of lime goes in if we have it, but either way this gorgeous flower tea tastes perfect when poured over a glass of ice.
Hibiscus Tea Ingredients and supplies
- 4 cups filtered water, divided – Find a great water filter here
- 1/4 cup (or a small handful) dried hibiscus flowers – You can buy hibiscus flowers here
- 1-2 T. raw honey to taste – You can find raw honey here
- lime wedges, optional
- fresh mint leaves, optional
Hibiscus Tea Method
- Bring half of the filtered water to a boil in a saucepan.
- Add dried hibiscus flowers and turn off heat.
- Allow flowers to steep until liquid is a dark inky red.
- Add remaining two cup of cool water to concentrated tea before adding raw honey. (This will prevent destroying the good enzymes and probiotics in the raw honey.)
- Add honey to achieve desired sweetness while tea is still warm but not hot.
- Pour sweetened hibiscus tea into your serving pitcher.
- Fill glasses with ice, pour tea, and garnish with optional lime and mint.
I love using this tea to make my homemade healthy finger jello, and it also make great grown-up wine coolers mixed with a white wine over ice. Just be forewarned – hibiscus tea is dark red and will stain if spilled by kids and grown-ups alike!
This post can be seen at the following blog carnivals: GAPS Friendly Fridays, Friday Food Flicks, Freaky Friday, Fresh Bites Friday, Make Your Own! Monday and Monday Mania. Hop on over to check out some other posts you may enjoy!
*somehow
Oh I so do love this stuff!!! Time to head to my tea guy lol
yes delicious !
I like a hot hibiscus tea, and especially when I’m not well, it seems to boost up my energy and make me feel good..
Mix it with some fresh Apple juice. So delicious
That sounds yummy, Sasha!
I live in San Antonio now and I always see big piles of plastic bags of hibiscus flowers at the grocery store. Finally, someone told me they were for making a drink, so I bought some. Definitely an acquired taste.
Yummy! Thanks for posting. What a simple, summery treat!
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I also love hibiscus tea and I make it almost everyday! Has anyone tried it partnered with a chocolate cake, though? That’s my favorite snack!
Does anyone know if you can pick and dry flowers off your own plant. I have two different plants/trees in pots that I overwinter in our solarium for the past 3 years. They did come from a nursery/garden shop. If I can do you what when is best to pick them?
This looks like just the thing for a hot day! Thanks for sharing with GAPS Friendly Fridays!
I started drinking it to lower blood pressure. I’m addicted to it now. Good stuff!
I have the hibiscus flowers steeping as I write! In Colombia, hibiscus or flor de jamaica, is also know for its dieuretic properties. I was just wondering…at what point do I remove the leaves? If at all? I know leaving in tea bags for an extended period gives tea a stronger but bitter flavour.