An easy to prepare concentrate that allows for a variety of beverages. Hibiscus tea is great just as is. Its clean, tart profile is a perfect thirst quencher on hot summer days. Or add sweeteners (simple syrups, Stevia, honey, maple syrup), club soda, white wine, fruit to add complexity to the flavor.
2 oz dried hibiscus flowers
4 cups water
Bring water to boil. Turn off heat. Add hibiscus, pushing flowers into water. Let tea steep for 1 or more hour or refrigerate overnight. The longer it steeps, the more hibiscus flavor is infused into the liquid.
Add equal amounts water and concentrate to a glass or pitcher. Add ice to chill.
Agua de Jamaica
Make simple syrup of 1 cup water to 1 cup sugar with 1 cinnamon stick, 1 slice ginger (fresh or dried ginger root slices), 2 allspice berries, simmered until sugar is dissolved. Strain spices out of syrup. Use syrup to sweeten and flavor tea.
Add club soda and/or white wine to concentrate (use equal amount or per own taste preference). Sweeten with simple syrup.
This is an easy recipe to “play” with. Add and substitute your favorites.
4 cups Hibiscus concentrate
2 cups water
3/4 cups chopped fruit of choice (mango, oranges, kiwi, strawberries, pineapple)
1/2 cup dark rum
1 -2 cups simple syrup per taste
Add all ingredients into a large pitcher. Place in refrigerator overnight to allow flavors to permeate the beverage.
Hibiscus Cinnamon Tea
Equal parts Sri Lanka Cinnamon Tea, Hibiscus Concentrate and water.Print