Best 20 Hibiscus Tea Recipes

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.

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-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.

HIBISCUS TEA

Steps:

• Combine water and ginger in a large pot and bring to a boil over high heat.
• Remove from heat and stir in Jamaica flowers and sugar until sugar is dissolved. Let steep 10 minutes.
• Strain through a chinois 'china cap' or fine mesh sieve into a large, heat-resistant bowl or pot. Stir in lime juice and set aside to cool. Refrigerate until ready to use.
• Serve over ice.

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-AND-GINGER ICED TEA

Steps:

• Put 4 cups water, ginger, and sugar into a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat; add 4 hibiscus tea bags. Cover, and let steep 15 minutes.
• Pour through a fine sieve into a bowl set in an ice-water bath. Let cool. Stir in 2 tablespoons fresh lemon juice. Serve over crushed ice, and garnish with lemon wedges.

HIBISCUS TEA (EGYPT)

Steps:

• Briefly rinse the dried flowers in cool water.
• In a saucepan heat two quarts (approximately two litres) of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
• Pour the water from the pot into a pitcher using a strainer (lined with a cheesecloth) to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.).
• Stir in the sugar.
• Add any other flavorings (if desired).
• Add ice and chill completely.
• May be served over ice as well.
• Note: One common combination of flavorings is vanilla and mint. Bissap can be prepared double-strength, by using only half as much water. The resulting Jus de Bissap can be mixed with seltzer water, or lemon-lime soda. Jus de Bissap can also be mixed in cocktails.
• Also called l'Oseille de Guinée, Guinea Sorrel, and Karkadé.

JUS DE BISSAP (HIBISCUS TEA)

Steps:

• Briefly rinse the dried flowers in cool water.
• In a saucepan heat two quarts of cold water. As soon as the water begins to boil, add the dried hibiscus leaves. Immediately remove from heat and let the flowers steep for ten minutes. Pour the water from the pot into a pitcher using a strainer to separate the flowers from the water.
• Stir in the sugar. Add mint and orange water.
• Add ice and chill completely. May be served over ice.

HIBISCUS TEA PUNCH

Steps:

• Bring 18 ounces (2 1/4 cups) of cold water to a boil in a small saucepan. Add the tea bags and steep for 10 minutes. Remove the bags and discard. Pour the wine into a large container or pitcher and add the tea, grapefruit juice, pisco, simple syrup, half of the diced mango and all of the orange slices. Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours. Just before serving, add the remaining diced mango and the berries. Serve very cold over ice.

HIBISCUS & ROSE HIP ICED TEA WITH CRANBERRY JUICE

Steps:

• Add tea bags to hot water and steep for 10 minutes. Add remaining ingredients and chill.
• Fill glass with ice cubes pour in tea and enjoy this healthy drink.

PEPPERMINT HIBISCUS TEA RECIPE BY TASTY

Steps:

• Combine the peppermint leaves, rosehips, and hibiscus flowers. Store in an airtight container for up to 1 month.
• To brew, steep 1-2 teaspoons of the tea blend in 8 ounces (240 ml) of hot water for 5 minutes. Serve warm or over ice.
• Enjoy!

SORREL (HIBISCUS) TEA

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.

BASIL TEA WITH HIBISCUS

Steps:

• Fill a stovetop kettle with water and bring to a boil. Remove from heat; add hibiscus, basil, lime zest, and tea leaves. Stir once or twice and cover. Let steep for 3 to 5 minutes before serving.

HIBISCUS-LIME TEA

Steps:

• Bring 4 cups of water to a boil in a medium saucepan. Add the hibiscus flowers, agave syrup and lime zest and let steep 7 to 10 minutes.
• Strain through a sieve into a pitcher, discarding the solids. Add the lime juice, 2 cups cold water and 2 cups ice. Serve over ice and garnish with lime.

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.

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 TEA WITH VODKA AND CITRUS

Steps:

• *Can be found at specialty Latin markets
• In a medium saucepan, combine the water, hibiscus flowers, and sugar over medium-high heat. Bring the mixture to a boil, stirring occasionally, until the sugar has dissolved. Allow the mixture to cool for 25 minutes. Add the lemon juice, lime juice, and vodka.
• Place the ice in a tall pitcher. Strain the hibiscus tea into the pitcher and discard the flowers. Refrigerate until ready to use.

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!

HIBISCUS ROSE HIP TEA

Steps:

• 1. Measure hibiscus, rose hip, and stevia leaves
• 2. Put in a french press or a quart jar with lid.
• 3. Add tea and then pour water over tea, cover and let steep for 10 minutes. Serve with honey to taste

AGUA FRESCA FLOR DE JAMAICA (HIBISCUS FLOWER ICED TEA)

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.