Iced Hibiscus Tea Recipes

KARKADEH (EGYPTIAN HIBISCUS ICED TEA)

Steps:

• Place the hibiscus flowers in a pot and cover with boiling water. Sweeten to taste and allow to cool. Strain and pour into a pitcher. Refrigerate until well chilled.

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.

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.

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.

ICED HIBISCUS TEA

Steps:

• Boil a kettle of water, then leave for around 1 min to cool to around 90C. Put the flowers in a jug, pour 500ml of the water over the flowers, then leave to steep for 16 mins. This is the optimum time and temperature for extracting the beneficial antioxidants.
• Strain into glasses over ice and sweeten with a litte honey, if you like.

RUM WITH ICED HIBISCUS TEA

Steps:

• To make the chilled hibiscus tea, put ½ cup dried hibiscus flowers in a large bowl. Add 1 quart cold filtered water. Refrigerate for 8 hours. Strain; discard solids. Keep cold.
• Fill a highball glass with ice and add rum, tea and soda water. Grate a little nutmeg on top and garnish with a pineapple chunk.

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.