Oh hibiscus, yet another flower that I've fallen in love with! A star ingredient in our Botanical Bath Tea and our *LIMITED* Summer Flora Bath Fizzy, it's also a star ingredient in my summertime pantry. Grown in tropical and semi-tropical climates, I always feel like I'm on vacation at the first sip of any hibiscus infused beverage. Even when it's in the middle of winter in NYC. Sigh. As we thaw out and I've started to pack away my winter coats, I wanted to share with you a duo of my favorite hibiscus tea recipes.
Cold Brew Hibiscus Iced Tea
Makes 1 quart
- 1/2 cup dried hibiscus flowers
- 4 cups cold water
- 2 tablespoons of honey (optional, for sweetening)
- Lime wedge (optional, for serving and looking extra pretty)
DIRECTIONS: Place whole hibiscus flowers in a pitcher and add water. Refrigerate covered overnight (8 to 12 hours). Add honey for your desired sweetness level. I prefer to leave unsweetened and allow guests to customize. Strain out the solids (if desired) and serve over ice with a lime or mint to garnish.
Store cold brew hibiscus tea in the refrigerator for up to one week.
Cold Brew Hibiscus Ice
Can make 1 tray of ice cubes, depending on tray size.
- 1/4 cup dried hibiscus flowers
- 2 cups cold water
DIRECTIONS: Place whole hibiscus flowers in a pitcher and add water. Refrigerate covered overnight (8 to 12 hours). Add crushed hibiscus flowers to ice tray for extra prettiness and pour in cold brewed hibiscus tea. Place in freezer to solidify for a few hours.
Store in freezer until ready to enjoy.