Hibiscus Tea

Hibiscus, known as flor de Jamaica in Latin Amarica and red sorrel in the Carribean, makes a gorgeous deep red tea.  After steeping the petals in water, all that’s needed to make a lovely tea is a bit of sugar.  It also makes a lovely floral jelly.  I’ll be looking for a recipe to use the rest of my hibiscus in this way.

Hibiscus Tea
makes over 1 gallon

4 quarts water
2 cups dried hibiscus petals
2 cups sugar

Over low heat, bring water and hibiscus petals to a gentle simmer in heavy stock pot.  Simmer for 6 minutes.  Turn off the heat, add the sugar and stir gently.  Cover the pot and allow your petals to steep in the hot water for at least 30 minutes (or up to 1 hour).   Strain and discard the hibiscus petals.  Pour hibiscus tea into a large pitcher.  Serve over ice for a lovely iced hibiscus tea.  Garnish with fresh strawberries, if desired.

To make this an adult beverage:
Add one shot of vodka to each glass before filling with hibiscus tea.

We purchased the hibiscus petals (pictured above) at the Buford Highway Farmers Market.

Buford Highway Farmers Market
5600 Buford Highway NW
Doraville, GA 30340
770 455 0770