Hibiscus flower tea is a bright, refreshing drink enjoyed in Southeast Asia, the Middle East, Mexico, and Africa. It is made by steeping dried hibiscus flowers in hot water, giving it a tangy, cranberry-like flavour. This tea can be served hot or cold, with or without sugar. A splash of lime juice adds a nice balance to its tartness. Naturally caffeine-free and full of antioxidants, it’s just one of many refreshing options to explore. For a different yet equally enjoyable experience, try a boba tea recipe—and experience a whole new flavour!
In a medium saucepan or kettle, bring the 1.5 L of water to a rolling boil over high heat.
Description - Step 2
Steep the Hibiscus
Place the dried hibiscus flowers in a large heatproof bowl or pot. Pour the boiling water over the flowers. Stir well, cover, and let steep for 20 minutes but, not longer than 30 minutes to prevent bitterness.
Description - Step 3
Strain the Tea
Set a fine-mesh strainer over a large heatproof pitcher or bowl. Pour the steeped hibiscus tea through the strainer to remove the flowers. Discard the strained hibiscus.
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Sweeten and Add Lime
While the tea is still hot, stir in the sugar until fully dissolved. Squeeze in the lime juice and mix well. Taste and adjust the sweetness if desired.
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Chill and Serve
Allow the sweetened hibiscus tea to cool to room temperature, then refrigerate until completely chilled, about 2 hours. To serve, fill glasses with ice cubes and pour the chilled hibiscus tea over the ice. Garnish with mint sprigs and lime wheels if desired.
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Mexican
Easy
