Hibiscus Iced Tea
Beverages
Ingredients:
- 3 g (1 tbsp) loose hibiscus flowers or 2–3 hibiscus tea bags
- 960 ml (4 cups) water, for steeping
- 60 ml (¼ cup) maple syrup
- 30–60 ml (2–4 tbsp) fresh lemon juice
- 480 ml (2 cups) cold water, to finish Ice cubes, to serve
Equipments:
- Medium saucepan
- Fine mesh strainer or tea infuser
- Large pitcher
- Spoon or stirrer
- Glasses for serving
Features:
Nutrition:
Servings 1 Calories 40 Carbohydrates 10g Fat 0g Fiber 0g Protein 0g Monounsaturated 0g Polyunsaturated 0g Saturated 0g Trans 0g Vitamin A 0mg Vitamin C 3mg Vitamin D 0mg Calcium 5mg Iron 0mg Potassium 35mg Cholesterol 0 mg Sodium 5mg Sugar 9g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
1. Boil the Water - Add 960ml of water to a medium saucepan and bring to a full boil over high heat.
2. 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, more intense color and taste. Allow the tea to cool slightly before handling.
3. 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 480ml of cold water to the pitcher.
4. Sweeten and Add Lemon - Add 60ml maple syrup and 30–60ml fresh lemon juice to the tea mixture. Stir well until fully combined. Taste and adjust sweetness or tartness by adding more maple syrup or lemon juice as needed.
5. Add Ice and Serve - Add ice cubes directly to the pitcher or to individual glasses before pouring. Serve immediately or refrigerate until ready to serve.
Prep in Advance:
- The tea base can be steeped and strained up to 3 days ahead and stored in the refrigerator before adding sweetener and lemon.
- 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, honey (not vegan), or a simple syrup made from equal parts sugar and water.
- Fresh lemon juice can be swapped for fresh lime juice for a slightly different citrus flavor.
- Hibiscus tea bags can be swapped for loose dried hibiscus flowers available at most health food stores or online.
- For a sweetener-free version, omit the maple syrup and sweeten individual glasses with liquid stevia to taste.
Hibiscus Iced Tea
Ingredients:
- 3 g (1 tbsp) loose hibiscus flowers or 2–3 hibiscus tea bags
- 960 ml (4 cups) water, for steeping
- 60 ml (¼ cup) maple syrup
- 30–60 ml (2–4 tbsp) fresh lemon juice
- 480 ml (2 cups) cold water, to finish Ice cubes, to serve
Features:
Instructions:
1. Boil the Water - Add 960ml of water to a medium saucepan and bring to a full boil over high heat.
2. 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, more intense color and taste. Allow the tea to cool slightly before handling.
3. 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 480ml of cold water to the pitcher.
4. Sweeten and Add Lemon - Add 60ml maple syrup and 30–60ml fresh lemon juice to the tea mixture. Stir well until fully combined. Taste and adjust sweetness or tartness by adding more maple syrup or lemon juice as needed.
5. Add Ice and Serve - Add ice cubes directly to the pitcher or to individual glasses before pouring. Serve immediately or refrigerate until ready to serve.
