Hibiscus Iced Tea
Beverages
Tea
Ingredients:
- 3 g (1 tbsp) loose hibiscus flowers or 2–3 hibiscus tea bags
- 960 ml (4 cups) water
- 60 ml (¼ cup) maple syrup
- 30–60 ml (2–4 tbsp) fresh lemon juice
- 480 ml (2 cups) cold water
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Remove the pot from the heat as soon as it boils before adding the hibiscus and steeping — letting it continue to boil while steeping can make the tea taste harsh instead of pleasantly tart.
Instructions:
- Boil the Water: Add 960 ml (4 cups) water to a medium saucepan and bring to a full boil over high heat.
- Steep the Tea: Add the loose hibiscus flowers or tea bags to the boiling water. Remove from heat and let steep for 5 minutes for a lighter flavor or up to 10 minutes for a deeper color and taste.
- Strain Into a Pitcher: Pour the tea through a fine mesh strainer into a large pitcher, discarding the used flowers or tea bags. Add the remaining 480 ml (2 cups) cold water.
- Sweeten and Add Lemon: Add 60 ml (¼ cup) maple syrup and 30–60 ml (2–4 tbsp) fresh lemon juice. Stir well. Taste and adjust sweetness or tartness as needed.
- Serve: Add ice to the pitcher or individual glasses before pouring. Serve immediately or refrigerate.
Storage: The tea base can be steeped and strained up to 3 days ahead and stored in the refrigerator. Mix the full batch ahead of time and store in the refrigerator for up to 1 week.
Swaps: Maple syrup can be swapped for agave nectar or a simple syrup made from equal parts sugar and water. Fresh lemon juice can be swapped for lime juice for a slightly different citrus flavour. Hibiscus tea bags can be swapped for loose dried hibiscus flowers.
A few ingredients do most of the work in this recipe. The maple syrup brings natural sweetness with a hint of caramel depth. The –60 ml fresh lemon juice adds acidity that brightens and balances the dish.
Hibiscus Iced Tea
Ingredients:
- 3 g (1 tbsp) loose hibiscus flowers or 2–3 hibiscus tea bags
- 960 ml (4 cups) water
- 60 ml (¼ cup) maple syrup
- 30–60 ml (2–4 tbsp) fresh lemon juice
- 480 ml (2 cups) cold water
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The maple syrup brings natural sweetness with a hint of caramel depth. The –60 ml fresh lemon juice adds acidity that brightens and balances the dish.
Prep:
Remove the pot from the heat as soon as it boils before adding the hibiscus and steeping — letting it continue to boil while steeping can make the tea taste harsh instead of pleasantly tart.
Instructions:
- Boil the Water: Add 960 ml (4 cups) water to a medium saucepan and bring to a full boil over high heat.
- Steep the Tea: Add the loose hibiscus flowers or tea bags to the boiling water. Remove from heat and let steep for 5 minutes for a lighter flavor or up to 10 minutes for a deeper color and taste.
- Strain Into a Pitcher: Pour the tea through a fine mesh strainer into a large pitcher, discarding the used flowers or tea bags. Add the remaining 480 ml (2 cups) cold water.
- Sweeten and Add Lemon: Add 60 ml (¼ cup) maple syrup and 30–60 ml (2–4 tbsp) fresh lemon juice. Stir well. Taste and adjust sweetness or tartness as needed.
- Serve: Add ice to the pitcher or individual glasses before pouring. Serve immediately or refrigerate.
