Hibiscus Rose Hip Iced Tea With Cranberry Juice Recipes

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.

ROSE HIP ICED TEA

Steps:

• Bring water to a boil in a saucepan. Add rosehips to boiling water, cover, reduce heat, 8and simmer gently for about 8 minutes.
• Remove from heat and stir in sugar until dissolved. Leave covered to steep for 10 minutes.
• Strain tea through a fine sieve. Cool to room temperature, then transfer to the fridge to chill.

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.

AGUA DE JAMAICA (HIBISCUS WATER)

Steps:

• Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
• Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.

RASPBERRY ROSEHIP ICED TEA

Steps:

• In a large pot bring 4 1/2 cups of water to a boil over high heat. Stir in the rosehips and raisins. Partially cover the pot, lower the heat, and simmer for 10 minutes. Remove pot from heat, stir in raspberry leaves, cover, and steep for 10 minutes.
• Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heatproof bowl. Strain tea, pressing on the herbs to extract all liquid. Add raspberry and orange juices and stir to blend. Let brew cool completely, about 45 minutes. Fill four tall glasses with ice. Pour tea over ice and garnish each with an orange slice, if desired. Serve immediately.