Hibiscus tea has such a complex flavor that first time tasters will be surprised to discover that it is only dried hibiscus and sugar steeped in water. Bearing no resemblance at all to lowly Lipton, Hibiscus tea more closely resembles a wine cooler. The taste is familiar, but distinctly different: part citrus, part grape, possibly pomegranate, and a big dose of your garden when a soft breeze blows by.
How to Make Hibiscus Tea
I got the idea and instructions for making hibiscus tea from my Taste and Create partner this month, Liz at A Whisk and a Prayer. I had been talking about edible hibiscus the day before I got assigned to be her partner, so as soon as I saw this tea, I knew that it was what I wanted to make (and, of course, a cupcake that features hibiscus). Here’s how to brew hibiscus tea:
- 2 C dried hibiscus flowers, rinsed (I know that these may be hard to find. Look for them in the spice section of a Mexican grocer or you can buy hibiscus flowers online.)
- 8 C water, divided
- 3/4 C sugar
- In a large saucepan on high heat, bring hibiscus flowers, 4 cups of water, and sugar to a boil.
- When it reaches a boil, cover and simmer over low heat for 15 minutes.
- Remove from heat and allow to come to room temperature.
- Using a colander, strain out the hibiscus flowers. Don’t throw the flowers away! Save them to make candied hibiscus flowers.
- Add the remaining four cups of water.
- Stir and chill.
- Serve over ice.