Hibiscus Mint Iced Tea Food

HIBISCUS MINT TEA

Steps:

• Fill a stovetop kettle with water and bring to a boil. Remove from heat; add mint leaves, hibiscus petals, and lemon juice. Stir once or twice and cover. Steep for 3 to 5 minutes before serving either hot or iced.

HIBISCUS-MINT ICED TEA

Steps:

• In a large heatproof pitcher, combine tea bags, mint leaves, and boiling water; steep 10 minutes. Discard tea bags and mint. Add apple juice and cold water; refrigerate until cold. Serve over ice with sprigs of mint, if desired.

HIBISCUS MINT TEA

Steps:

• Place teabags or loose tea and mint in the water in a sun tea jar. Let steep in the sun (or refrigerator) for several hours until the tea is a clear ruby color.
• If you have used the hibiscus buds and fresh mint, strain before storage and serving.
• Serve over ice with a sprig of fresh mint. May add sugar and lemon, if desired.

MINT ICED TEA

Steps:

• Brew tea in boiling water, letting steep for 10 minutes. Pour brewed tea into a serving pitcher. Add sugar and lemon, and swirl in the mint, holding it by the stems and using it to stir and dissolve the sugar. When sugar is dissolved, drop mint into pitcher and add 2 cups cold water. Refrigerate until thoroughly chilled. Strain mint out before serving and serve cold.

HIBISCUS-GINGER ICED TEA WITH RUM

Steps:

• Bring 3 1/2 cups water to a boil with 1/3 cup coarsely grated peeled fresh ginger and 3/4 cup sugar; stir to dissolve the sugar. Remove from the heat, add 3/4 cup dried hibiscus flowers and steep 6 minutes. Strain through a fine-mesh sieve into a pitcher, gently pressing on the solids. Stir in 3 cups cold water, 1 cup dark rum and 1/3 cup fresh lemon juice. Chill. Serve over ice.

HIBISCUS TEA

Steps:

• Place blossoms in a teacup Cover with boiling water.
• When cool enough to taste, add sugar if desired.
• Garnish with mint.

HIBISCUS ICED TEA

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.

HIBISCUS ICED TEA

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.

ICED SWEET MINT TEA

Steps:

• In large tea pot (or two small tea pots) pour boiling water over tea bags and mint and allow to steep for 20 minutes.
• Place sugar in 2-quart pitcher (that will tolerate some heat).
• Pour freshly brewed tea (minus mint and tea bags) into sugar and stir until sugar is dissolved.
• Place in refrigerator until ready to serve.
• To serve, pour into tall glasses over ice.
• Serve with lemon slices.
• Serves 8.

HIBISCUS ORANGE TEA

Steps:

• Bring water to boil, turn off heat add the hibiscus flowers and cinnamon sticks.
• Cover and steep for about 20 minutes.
• Strain tea into a pitcher, add sugar to taste.
• Add orange slices and serve over ice.
• Garnish each glass with a lemon slice and serve. Enjoy!

ICED HIBISCUS TEA

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.