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.
To use: 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.
Hibiscus Spritzer: Add club soda and/or white wine to concentrate (use equal amount or per own taste preference). Sweeten with simple syrup.
Hibiscus Sangria: 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.
- Category: Beverages