Hibiscus Iced Tea
This Hibiscus Iced Tea is a stunning, naturally ruby-red drink made from dried hibiscus flowers steeped with fresh ginger, sweetened to perfection, and brightened with a squeeze of fresh lime juice. It's caffeine-free, incredibly refreshing, and comes together in just minutes with a short chill time — making it the perfect make-ahead drink for summer gatherings, brunches, or any time you want something beautiful and delicious in a glass.
Equipment
- Large saucepan At least 2-quart capacity
- Fine-mesh strainer Or cheesecloth for straining petals
- Large glass pitcher Or glass beverage dispenser; at least 64 oz capacity
- Measuring cups and spoons
- Wooden spoon or silicone spatula For stirring
- Long-handled spoon For serving
- Knife and cutting board For slicing ginger and limes
- Tall serving glasses
- Citrus juicer Optional, for juicing limes easily
Ingredients
- 1 cup dried hibiscus flowers Also sold as flor de jamaica or sorrel petals; about 30g
- 6 cups water Divided; about 1.4 liters total
- 3/4 cup granulated sugar About 150g; or more to taste
- 2 inch fresh ginger About 5cm piece, peeled and sliced into thin coins
- 3 tablespoons fresh lime juice From about 2 limes; approximately 45ml
For Garnish
- 1 lime Sliced into rounds
- fresh mint leaves Optional; for garnish
- ice For serving
Instructions
- Measure out the dried hibiscus flowers and set aside. Peel and slice the ginger into thin coins, juice the limes, and slice one extra lime into rounds for garnish.
- Pour 4 cups of water into a large saucepan and bring to a full, rolling boil over medium-high heat, about 5 to 7 minutes.
- Add the dried hibiscus flowers and sliced ginger to the boiling water, reduce heat to low, and steep for 8 to 10 minutes until the water turns deep red.
- Add the granulated sugar to the hot tea and stir continuously for 1 to 2 minutes until fully dissolved. Taste and adjust sweetness if needed.
- Set a fine mesh strainer over your pitcher and carefully pour the hot tea through it, pressing the petals gently to extract all the liquid. Discard the solids.
- Stir in the remaining 2 cups of cold water and 3 tablespoons of fresh lime juice. Taste and adjust sweetness or tartness as desired.
- Allow the tea to cool to room temperature, then refrigerate for at least 1 hour (or up to overnight) until completely cold.
- Pour the chilled hibiscus tea over ice-filled glasses and garnish each with a lime round and fresh mint leaves if desired. Serve immediately.
Notes
- Use high-quality dried hibiscus flowers with a deep burgundy-red color for the best flavor and color. Faded or brownish petals will produce a weaker tea.
- Do not steep longer than 12 minutes or the tea can become overly astringent and sour. 8 to 10 minutes is the sweet spot.
- Always add and dissolve sugar while the tea is still hot. Cold liquid makes it very difficult to dissolve granulated sugar evenly.
- For parties, replace granulated sugar with a simple syrup (equal parts sugar and water, simmered until dissolved) so guests can sweeten their own glasses individually.
- Use fresh lime juice rather than bottled for the cleanest, brightest flavor. Bottled juice can taste slightly bitter alongside the floral hibiscus notes.
- To make a concentrate, steep the flowers in only 2 cups of water and refrigerate for up to 2 weeks. Dilute with cold water and lime juice when ready to serve.
- The tea stores well in a covered glass pitcher in the refrigerator for up to 5 days. Stir gently before serving.
- For a spiced variation, add a cinnamon stick and 3 to 4 whole cloves during the steeping step.
- To make hibiscus lemonade, substitute fresh lemon juice for the lime juice and increase the amount to ¼ cup.
- Chill your serving glasses in the freezer for 10 minutes before filling to keep the drink colder for longer.
Nutrition
Serving: 1ServingCalories: 90kcalCarbohydrates: 23gSodium: 5mgPotassium: 40mgSugar: 22gVitamin A: 1IUVitamin C: 7mgCalcium: 1mgIron: 2mg
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