Hibiscus Tea Recipe
Dried hibiscus flowers (jamaica) release their tart, cranberry-like flavor and deep red color quickly in just-off-the-boil water, so no long brewing time is needed, and sweetening while the tea is still warm lets the sugar dissolve completely instead of settling at the bottom once chilled.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 140 min
- Servings
- 6
Ingredients
- 1 cup dried hibiscus flowers (jamaica)
- 8 cups water
- 3/4 cup granulated sugar
- 1 stick cinnamon stick
- 1 inch piece fresh ginger, sliced
- 1 lime lime, cut into wedges
Nutrition per serving
- Calories
- 108
- Protein
- 0g
- Carbs
- 28g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Bring the water to a boil in a large pot.
- 2Remove the pot from heat and add the dried hibiscus flowers, cinnamon stick, and ginger. Cover and steep for 10-15 minutes.
- 3Strain the liquid through a fine-mesh sieve into a large pitcher, pressing on the softened flowers with a spoon to extract as much liquid as possible; discard the solids.
- 4While the tea is still warm, stir in the sugar until fully dissolved.
- 5Refrigerate for at least 2 hours, or until fully chilled. For a stronger, more concentrated tea, refrigerate as-is; for a lighter everyday version, dilute with 2-3 cups of cold water.
- 6Serve over ice, garnished with lime wedges.
Tips & variations
- Dried hibiscus (labeled jamaica, flor de jamaica, or roselle) is sold in Mexican grocery stores, health food stores, and the bulk tea aisle; fresh hibiscus flowers are not the same plant used for tea and shouldn't be substituted.
- For a cocktail mixer, brew it extra strong (use 6 cups of water instead of 8) and skip diluting; it pairs well with tequila or mezcal.
- Add a few fresh mint leaves or a strip of orange peel to the pitcher along with the cinnamon for a more complex flavor.
- Swap the sugar for honey or agave, added once the tea has cooled slightly so the sweetener's flavor doesn't cook off.
Storage & reheating
Store the strained, sweetened tea in a covered pitcher in the refrigerator for up to 5 days. It's served cold and isn't meant to be reheated; if it's too concentrated after storage, dilute individual glasses with cold water or ice as needed.
Tips from the Tulo kitchen
- Filtered water gives a cleaner, less mineral-heavy flavor than tap water, which matters more here than in most teas because hibiscus is naturally quite tart and any off-flavors stand out.
- Freeze leftover brewed tea into ice cubes so a glass doesn't get watered down as the ice melts.
FAQ
Is hibiscus tea caffeine-free?
Yes. Hibiscus flowers are an herbal infusion with no tea leaves involved, so the tea contains no caffeine.
Why is my hibiscus tea bitter?
Over-steeping is the usual cause. Once the flowers have released their color and tartness, usually within 10 to 15 minutes in hot water, pull them out; longer steeping extracts tannins that taste bitter.
Can I use fresh hibiscus flowers instead of dried?
Not the ones grown as ornamental garden plants; tea-grade hibiscus comes from the dried calyces of the roselle plant (Hibiscus sabdariffa), which is a different variety than most decorative hibiscus.
How do I make it less tart?
Increase the sugar slightly, or dilute the finished tea with more water; adding a splash of orange juice also rounds out the tartness without making it taste diluted.
