Iced Hibiscus Tea Food

HIBISCUS TEA

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.

HOW TO MAKE HIBISCUS TEA + ITS BENEFITS

Steps:

• If using fresh hibiscus flowers, remove the calyx or the green part at the base of the flower to which the stem is attached. You can also remove the pistil which is the thin thread like tube in the middle of the flower which has pollens attached to it or you can choose to keep it. You don't need to do this if you are using dried flowers.
• Bring the hibiscus flowers and water to a boil in a large pot. Once the water starts boiling, switch off the flame and cover the vessel. At this point, you can also add other herbs or add ins such as basil, lemon grass, lemon zest etc. Let the tea steep for 15-20 minutes. Mix in the honey and lime juice till completely combined. Strain the tea.
• You can either serve hibiscus tea warm or you can chill it in the refrigerator for a couple of hours. Either way it tastes delicious!

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.

HIBISCUS ICED TEA

Steps:

• Put the loose herbs into a Bodum French Press to steep (the tea bags can be steeped in a mason jar or teapot). If you don't have enough room for one full litre of water when steeping, you can steep using as much water as fills your container and then top up the concentrated tea with the rest of the water when you bottle it.
• Cover the Bodum or mason jar to keep the volatile oils from escaping with the steam.
• Allow the tea to steep and cool for 30 minutes to 4 hours. I usually brew the tea in the morning, and by lunchtime, I bottle it up and put it in the fridge.
• When the tea has cooled add lemon juice, and if you like a sweeter tea, then you can add liquid stevia, another herb that has great health benefits.

ICED HIBISCUS TEA WITH PINEAPPLE (BURKINA FASO)

Steps:

• Pour boiling water over hibiscus flowers or teabags.
• Let steep about 30 minutes. Hibiscus looks so pretty as the purplish dried leaves turn the water deep red.
• Strain into ice to speed up cooling.
• Serve chilled with chunks of freshly cut pineapple. You can leave the pineapple out of the drink if you like, but it's so good and cold, don't leave it out!
• If you like, mix equal parts lemonade with the tea. Yum.

JAMAICAN HIBISCUS ICED TEA

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.

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.

HIBISCUS ICED TEA

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.

HIBISCUS-HONEY ICED TEA

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.

ICED TEA WITH HIBISCUS TEA ICE CUBES

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.

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.