Hibiscus Iced Tea
This ruby red hibiscus tea delivers a perfect balance of tangy and sweet flavors. The vibrant color and refreshing taste make it an ideal summer beverage. Naturally caffeine-free and packed with antioxidants, this cooling drink impresses at any gathering.
Ingredients
- 1/2 cup dried hibiscus flowers
- 8 cups water divided
- 1/2 cup honey or sugar adjust to taste
- 1 lime or lemon juiced
- Ice cubes as needed
- mint leaves and lime or lemon slices for garnish
Instructions
- Bring 4 cups of water to a rolling boil in a large pot. Once big bubbles appear, turn off the heat right away.
- Add the dried hibiscus flowers to the hot water. The water turns pretty red almost like magic!
- Let the flowers steep for about 20 minutes. The tea gets stronger the longer it sits.
- Strain the tea into a large pitcher. Press the flowers with a spoon to get all the yummy flavor out.
- Add the remaining 4 cups of cold water to the pitcher with the tea.
- Mix in honey or sugar while the tea is still a bit warm. Start with 1/2 cup and taste to see if it needs more.
- Squeeze in the juice from one lime or lemon to make the flavors pop.
- Place the pitcher in the fridge for at least 2 hours until completely cold.
- Serve over ice in tall glasses and garnish with lime or lemon slices.
Notes
- Make ahead: The tea tastes even better after sitting overnight in the fridge.
- Sweetness level: Start with less sugar and add more slowly until it tastes just right.
- Storage: Keeps fresh in the refrigerator for up to 3-4 days in a sealed container.
- Kid-friendly version: Add a splash of apple juice for extra sweetness kids love.
- Serving tip: Freeze some hibiscus tea in ice cube trays to keep drinks cold without watering down.