Hibiscus Black Tea Spritzer Recipes

Steps:

• Bring sugar and 1 cup water to a boil in a saucepan; stir until dissolved. Remove from heat; add hibiscus, tea bags, and orange zest. Steep 4 minutes.
• Strain through a fine-mesh sieve; press gently to release liquid from bags. Discard solids; let cool completely.
• Add 3 tablespoons tea mixture to a glass filled with ice. Top with seltzer. Serve, with orange slices.

Steps:

• Bring water to a boil in a medium saucepan. Add hibiscus flowers. Remove from heat, and let stand for 1 hour. Strain through a sieve; discard flowers. Stir in sugar. Refrigerate for at least 1 hour.

Steps:

• Place the hibiscus flowers in a teapot. Bring 1½ cups (360 ml) of the filtered water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the hibiscus and let steep for 5 minutes. Strain.
• Fill an ice cube tray with the concentrated hibiscus tea and freeze until set.
• Place the black tea leaves in a large spouted container. Bring the remaining 8 cups (2 L) water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the tea and let steep for 5 minutes.
• Fill a pitcher with the plain ice cubes. Strain the black tea through a fine-mesh sieve into the pitcher and discard the tea leaves.
• Pour the tea into glasses filled partway with hibiscus ice cubes. Garnish each glass with a lemon wheel and serve.
• For an Inside-Out Arnold Palmer, pour San Pellegrino Limonata over black tea ice cubes and garnish with a lemon wheel.
• For a Green Tea Glee, pour Topo Chico over green tea ice cubes and garnish with a mint sprig.