Рецепт Hibiscus Tea
Hibiscus Tea
By Eliot, on May 8th, 2013
The weather is finally warming up and I think spring will seamlessly turn into summer (this after our record low for May with snow flurries!).
I haven’t posted too many beverages but I seem to be on a roll lately with Cinco de Mayo Margaritas and my upcoming post for another favorite cocktail (stay tuned) . But as the weather warms up, I start thinking of refreshing summer drinks. This is one— perfect for sipping on the patio (or all day long for that matter).
Chef Sarah (from our chocolate class) got me to thinking about hibiscus flowers again when she infused her cream for the chocolate truffles with dried hibiscus flowers.
Lot o’ hibiscus.
I ordered 16 oz. of dried hibiscus flowers (about 8 cups) and have been making tea ever since. No truffles yet, though.
Jamaican Hibiscus Tea
Slightly adapted from FOODLve
- 1 gallon of water, divided
- 1/3 c. brown sugar
- 1 cinnamon stick (about 3 inches)
- 1 slice fresh ginger (about a silver dollar size or two slices about a quarter size)
- 2/3 c. dried hibiscus flowers
Add 8 cups of water and rest of ingredients to a large sauce pan and bring to a boil. Stir.
Take off heat and cover. Let steep for 20 minutes.
Strain into a large gallon jar (or other beverage container) and add 8 more cups of water.
My vintage sun tea jug.
Chill and serve over ice.
Hibiscus tea is tangy and you may add more sugar if you desire. I think this is a great non-alcoholic alternative for summer parties. You may garnish with sliced citrus, mint, or make fancy ice cubes.
Ahhh, refreshment.
I love the color of the dried flowers.
Although I am sure my blood pressure gets high at work, I am drinking this just for the taste (and lovely color).
I posted my green house cacti blooms recently. Here are some outside blooms:
This is a yellow climbing rose. (Don’t remember the name.)