Jamaican Hibiscus Iced Tea Recipes

Steps:

• Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
• Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.

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:

• 1. Be careful -- Hibiscus has the potential to stain just about anything it comes in contact with. Pick a pot that won't stain.
• 2. In an old pot bring 2 cups of water to a boil.
• 3. Remove the pot from heat and add the dried flowers and sugar.
• 4. Steep with the lid on for 10 minutes, stirring once or twice.
• 5. Make sure sugar has dissolved.
• 6. Pour the mixture through a strainer into a pitcher, being careful not to spill the tea, as it will stain.
• 7. Add 1 1/2 cups of cold water and lime juice to the pitcher.
• 8. Taste and if necessary adjust, sugar or water as needed to sweeten or to weaken the flavor.
• 9. Cool completely on counter, chill and serve in large glasses with plenty of ice and garnished with a lime slice.

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:

• 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:

• In a large saucepan, bring 2 quarts water, the hibiscus, ginger, cinnamon, cloves, and orange and lemon zests to a boil over medium heat. Boil for 5 minutes. Remove from the heat. Add the lemon juice, cover tightly, and let stand for 1 to 2 days at room temperature. Strain and discard the solids. Sweeten to taste with demerara sugar, honey, or agave nectar. Chill thoroughly. Serve over ice and garnish with mint.

Steps:

• Becareful -- Hibiscus has the potential to stain just about anything it comes in contact with. Pick a pot that won't stain.
• In an old pot bring 2 cups of water to a boil.
• Remove the pot from heat and add the dried flowers and sugar.
• Steep with the lid on for 10 minutes, stirring once or twice.
• Make sure sugar has dissolved.
• Pour the mixture through a strainer into pitcher. Becareful not to spill, it will stain. Add 1 1/2 cups of cold water and lime juice to the pitcher.
• Taste and if necessary adjust, sugar or water as needed to sweeten or to weaken the flavor.
• Cool completely on counter, chill and serve in large glasses with plenty of ice and garnished with a lime slice.
• Cooling and Chilling time is not included.

Steps:

• Put flowers and 3 cups water in a saucepan and bring to a boil; continue boiling approximately 5 minutes.
• Remove from heat and add remaining cup of water and sugar.
• Set aside at least 4 hours (or overnight).
• Strain into a pitcher and refrigerate.
• Serve well-chilled.