Hibiscus Iced Tea

Ingredients

• 1 cup (about 30 g)dried hibiscus flowers (flor de Jamaica or roselle)
• 8 cups (about 1.9 litres)water
• 1/2 cup (about 100 g)raw sugar, or honey, agave, stevia or white sugar
• Juice from 2 limes (about 60 ml)fresh lime juice
• To garnishfresh mint sprigs

Instructions

1. 1

   Make the infusion

   Bring 4 cups of water to the boil. Pour it into a heatproof jug and add the dried hibiscus flowers. If using spices such as cinnamon, add them now.

2. 2

   Steep the flowers

   Leave the mixture to infuse for about 20 minutes, or up to 45 minutes for a stronger flavour. The liquid will turn deep crimson.

3. 3

   Add the sweetener

   While the tea is warm, stir in the sugar or chosen sweetener until it dissolves.

4. 4

   Strain the tea

   Strain the infusion through a fine-mesh sieve into a large pitcher or bowl. Avoid pressing the flowers too firmly, and set them aside if making a second batch.

5. 5

   Add water and lime

   Pour in the remaining 4 cups of cold water, then squeeze in the fresh lime juice and stir.

6. 6

   Chill and serve

   Refrigerate for 1 to 2 hours, until cold. Serve over ice and garnish with lemon wedges and fresh mint sprigs.

What is hibiscus iced tea?

Hibiscus drinks are made in many places and are known by different names, including bissap in parts of West Africa, zobo in Nigeria and agua de Jamaica in Mexico. This version combines the tart floral infusion with lime and a sweetener.

Dried hibiscus gives the drink its deep red colour and bright, tangy flavour. Steeping the flowers in hot water before adding cold water makes a concentrated base that is easy to chill and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 211 calories, 0g protein, 53g carbs, 0g fat.

Most of the energy and carbohydrate in each serving comes from the sugar; the lime contributes a small amount of carbohydrate. The drink provides very little protein or fat, so pair it with a meal containing protein and vegetables for a more balanced plate.

Choosing the flowers

Dried hibiscus: Look for whole or roughly broken flowers sold as hibiscus, roselle or flor de Jamaica. They should be dry and aromatic, without dampness or a musty smell.

Sweetener: Raw sugar is the listed choice, but honey, agave, stevia or white sugar can be used instead. Sweetness varies by product, so taste the tea after it dissolves.

Getting the steep right

Steeping time: About 20 minutes gives a balanced infusion; going up to 45 minutes makes the flavour stronger. The colour should deepen to crimson as the flowers release their flavour.

Straining: Use a fine-mesh sieve to catch the flowers. Avoid squeezing them hard, which can make the finished drink taste harsher.

Balancing tartness and sweetness

Lime juice: Add it after straining, when the cold water goes in, so its fresh citrus flavour stays distinct. The amount in the recipe gives the drink a noticeable tang.

Sweetness: Stir the sweetener into the warm infusion so it dissolves evenly. Taste before chilling; once the tea is cold and poured over ice, its sweetness can seem less pronounced.

Chilling and serving

Chill: Refrigerate the pitcher for 1 to 2 hours, as directed, until the tea is cold. If time is short, serve it over plenty of ice.

Garnish: Fresh mint and lemon wedges add a fragrant, citrusy finish. Pour gently over ice to keep the drink clear of any sediment left after straining.

What to serve alongside it

With food: The tart, refreshing flavour works well beside grilled food, savoury snacks or a spread of small dishes. It can also be served on its own as a chilled drink for a gathering.

For a balanced plate: Pair a glass with a meal that includes a source of protein and vegetables, rather than relying on the drink to make the meal filling.

Recipe notes & tips

• Use a heatproof jug when pouring in the boiling water.
• Start with the 20-minute steep, then extend it if you want a more pronounced hibiscus flavour.
• Stir the sweetener into the infusion while it is still warm so it dissolves fully.
• Taste the tea after adding the lime and before chilling, then adjust sweetness if needed.
• Chill the tea before pouring it over ice to avoid diluting it too quickly.
• Keep the mint sprigs for serving rather than steeping them with the flowers.

Variations

• Honey: Swap the raw sugar for honey and stir it into the warm infusion.
• Agave: Use agave instead of sugar for a different sweetener.
• Stevia: Replace the sugar with stevia, adding it to taste.
• Spiced infusion: Add cinnamon to the hot water and hibiscus as suggested in the method.
• Citrus garnish: Serve with lemon wedges as directed, or use lime wedges for a matching garnish.

Common mistakes to avoid

• Too short a steep: The infusion may taste weak; leave it for about 20 minutes, or up to 45 minutes for a stronger flavour.
• Squeezing the flowers: Pressing them firmly can make the tea harsher; let the liquid drain through the sieve without forcing it.
• Adding sweetener when cold: It may not dissolve evenly; stir it into the warm infusion.
• Skipping the taste check: The balance can vary with the sweetener; taste after adding the lime and adjust before chilling.
• Serving before chilling: The flavour is less refreshing; refrigerate for 1 to 2 hours or serve over ice.

How to store

Keep the strained tea covered in the refrigerator and use it within 3 days. Stir before serving, and pour over fresh ice; avoid storing it with ice in the pitcher, as it will dilute the drink.

Frequently asked questions