I know this tea from the Mexican with cooking tradition and it is a favorite summertime drink around our home. The flowers used for Hibiscus tea are easily obtained online or in your local grocery, at least in the Southwest. In the Mexican tradition, it is known as Agua or Water, but it is actually a tea made from the flowers of the Hibiscus plant. While usually drank chilled and/or on ice, it makes a perfectly fine hot beverage, as well.
Hibiscus scarlet colored tea is a flavorful and versatile drink, which can be used in a multitude of ways, including:
- To add flavor and color to a berry or fruit smoothie, or simply, to thin a smoothie a bit.
- Frozen to make Popsicles
- To make colorful ice cubes for your summertime drinks
- Added to Jell-O for more depth of flavor and or color
- Added to beery jellies, jams, and other recipes to more depth of flavor and or color. This is especially true of strawberry recipes.
Also Known as:
- Agua De Jamaica
- Jamaica Water
Hibiscus tea is very simple, though many recipes make it more complicated than it needs to be. Basically, you need the hibiscus flower and water. A sweeter is strictly optional. Actually, to provide maximum flexibility, I recommend you don’t sweeten the tea until the time of consumption. This allows each individual to sweeten the tea according to their personal tastes and/or needs. Also, It makes a perfectly fine unsweetened drink, which is my favorite way to drink Hibiscus ice tea. Also, if you skip the sweeter, it not only keeps it very low calorie, but it is the most flexible way to allow you in incorporate the tea into other recipes, which may have already been sweetened and/ or don’t need the additional sweeten.
|Ingredient||1 Quart Measure||12 Quart Measure||Notes|
|Hibiscus Flower||½ cup||1 cup|
|Water||1 quart||2 quarts||I use 2 cups for boiling and the remainder cold|
|Sugar/Sweetener||6 tablespoons||¾ cup||Strictly optional|
- Rinse the flowers quickly to remove dust and debris
- place flowers in a saucepan with 2 cups of water and
- Bring water with flowers to a boil.
- Reduce to a slow simmer for ten minutes
- Permit to cool
- Strain through a fine wire strainer to remove flowers into a pitcher
- Add cool water and/or ice according to pitcher size
- Server Chilled