Hibiscus Iced Tea Recipes

Steps:

• In a saucepan, bring water to a boil. Remove from the heat. Add hibiscus flowers and let stand 5 minutes. Strain tea. Serve in chilled glasses over ice.

Steps:

• Bring water to light boil, turn off heat add the hibiscus flowers and cinnamon sticks. Cover and steep for 20 minutes.
• Strain tea into desired container, add sugar and orange slices and serve over ice. Garnish each glass with a lemon slice.
• Chef Notes: This tea recipe can easily be doubled for a larger serving. When using herbs in tea making, longer is not better. Heating the herbs for extended time can release unfavorable qualities and bitterness found in herbs. The key is to add MORE herbs to strengthen flavor.

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 pot and cover with boiling water. Sweeten to taste and allow to cool. Strain and pour into a pitcher. Refrigerate until well chilled.

Steps:

• Pour 4 cups boiling water over tea bags.
• Cover; steep 10 minutes.
• Discard tea bags.
• Stir in sugar until dissolved.
• Chill until ready to serve.
• Stir in sparkling cider, and serve over ice.
• Garnish, if desired.

Steps:

• Boil a kettle of water, then leave for around 1 min to cool to around 90C. Put the flowers in a jug, pour 500ml of the water over the flowers, then leave to steep for 16 mins. This is the optimum time and temperature for extracting the beneficial antioxidants.
• Strain into glasses over ice and sweeten with a litte honey, if you like.

Steps:

• Peel the orange and slice or grate (recommended) the ginger.
• Add all ingredients to a pot, cover and bring to a gentle simmer. This takes about 10 minutes.
• Then simmer for another 30 minutes to extract all the spiced goodness.
• Cool and refrigerate overnight for strongest flavor.
• Strain and mix with ice and water.

Steps:

• In a medium saucepan, combine water and hibiscus flowers and bring to a boil.
• Simmer over moderate heat for 5 minutes.
• Add sugar and stir until dissolved.
• Pour the drink into a medium bowl. Fill a larger bowl with ice water and set the smaller bowl inside.
• Stir the drink occasionally until chilled, about 10 minutes. Strain into a pitcher and serve in tall glasses over ice.

Steps:

• In a large heatproof pitcher, combine tea bags, honey, and 5 cups boiling water; let steep 10 minutes. Discard tea bags. Add lime juice, rum (if using), and 3 cups cold water. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice.

Steps:

• Heat 1 quart water to boiling and let stand 5 minutes.
• Meanwhile, combine the hibiscus flowers and the sugar in a heat-safe 2-quart pitcher.
• Over a gas burner, or in a hot, dry skillet, toast the chili until the skin has blackened in places. (Hold the chili with tongs; its natural oils irritate skin.) Cut the chili in half widthwise; discard the top half, which includes the seed pod and stem. Remove any stray seeds and add the chili to the sugar mixture.
• Pour the hot water into the pitcher and cover with plastic wrap. Let steep for 30 minutes, removing the chili after it has flavored the tea to the desired hotness (10 to 30 minutes). Strain the tea through a sieve into a serving pitcher, and refrigerate until cool.
• Serve in tall glasses over ice.