Hibiscus Ginger Iced Tea
This vibrant, sweet Hibiscus Ginger Iced Tea recipe draws inspiration from Caribbean and African traditions, combining tart hibiscus with a hint of ginger. The bold red hue connects past to present, a color rich with history and significance during Juneteenth celebrations.
Equipment
- 1 Large covered pot
- 1 Cheesecloth or nut milk bag
- 1 Strainer
- 1 Pitcher
Ingredients
- ⅓ cup dried hibiscus flowers (Hibiscus sabdariffa) - Can substitute 8-10 hibiscus tea bags per ⅓ cup of dried flowers
- 2 inch piece of ginger root sliced into coins (Zingiber officinale)
- 4 tbsp lemon juice
- 8 cups water
- ½ cup sugar, agave, or honey - or to taste
- 2-3 sprigs fresh mint (Mentha spp.) - optional as garnish
- 1 lemon sliced into rounds - optional as garnish
Directions
- Bring water to a boil.
- Put hibiscus flowers and ginger slices into a square of cheesecloth or a nut milk bag, forming a little bundle.
- Remove pot from heat, and add the bundle (or tea bags and loose sliced ginger) to the pot.
- Cover and steep for 15 minutes.
- Remove the herb bundle (or tea bags and loose sliced ginger).
- Stir in your sweetener of choice and lemon juice, then let cool.
- Pour over ice, garnish with fresh mint and lemon slices and mint, and enjoy!
Notes
Adjust the amount of dried hibiscus flowers or tea bags based on your taste preferences. For a lighter tea, use less hibiscus; for a stronger, more vibrant flavor and color, use more. Typically, 1/4 to 1/3 cup of dried hibiscus flowers is equivalent to 8 tea bags for an 8-cup pitcher. However, the amount of herbs in tea bags varies by manufacturer, so feel free to experiment until you find your perfect strength.
This recipe contains hibiscus, which can lower blood pressure, and ginger, which may thin the blood. Use caution if you’re taking antihypertensive or anticoagulant medications. Hibiscus in large amounts is not recommended during pregnancy. For most people, up to 2-3 cups of this tea per day is considered safe.