Sweet Hibiscus Tea Recipes

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 6 cups water to a boil in a medium pan. Remove from heat. Add tea bags. Let steep 3 to 5 minutes. Remove bags. Stir in juice. Let cool slightly before serving.

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 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 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.