Hibiscus And Ginger Iced Tea Recipes

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HIBISCUS-AND-GINGER ICED TEA



Hibiscus-and-Ginger Iced Tea image

If any drink was made for leisurely back-porch sipping, it's iced tea. Our version is brewed from zesty hibiscus tea, which is made from coppery-red hibiscus leaves and is naturally caffeine free. Ginger syrup and fresh lemon juice add layers of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 5

1 tablespoon thinly sliced, peeled fresh ginger
3/4 cup sugar
4 hibiscus tea bags
2 tablespoons fresh lemon juice
Lemon wedges, for garnishing

Steps:

  • Put 4 cups water, ginger, and sugar into a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat; add 4 hibiscus tea bags. Cover, and let steep 15 minutes.
  • Pour through a fine sieve into a bowl set in an ice-water bath. Let cool. Stir in 2 tablespoons fresh lemon juice. Serve over crushed ice, and garnish with lemon wedges.

HIBISCUS-GINGER ICED TEA WITH RUM



Hibiscus-Ginger Iced Tea with Rum image

Provided by Food Network Kitchen

Time 1h15m

Yield 6 to 8 drinks

Number Of Ingredients 0

Steps:

  • Bring 3 1/2 cups water to a boil with 1/3 cup coarsely grated peeled fresh ginger and 3/4 cup sugar; stir to dissolve the sugar. Remove from the heat, add 3/4 cup dried hibiscus flowers and steep 6 minutes. Strain through a fine-mesh sieve into a pitcher, gently pressing on the solids. Stir in 3 cups cold water, 1 cup dark rum and 1/3 cup fresh lemon juice. Chill. Serve over ice.

GINGER HIBISCUS TEA



Ginger Hibiscus Tea image

Ginger Hibiscus Tea is a great drink to have during chemo treatment. It combines hibiscus and ginger, a truly heavenly blend. The result is a glorious, naturally ruby red tea rich in vitamin C, beta-carotene and antioxidant flavonoids. Try it poured over ice for a refreshingly different summer drink. Dried hibiscus flowers have a wonderful tart taste that pleasantly neutralizes any bad taste in the mouth from chemo drugs plus hibiscus has the added benefit of lowering high blood pressure. Ginger brings spiciness as it cools the body and aids the digestion. So good.

Provided by Cook for Your Life Staff

Categories     Beverage

Number Of Ingredients 1

¼ cup dried roselle flowers (hibiscus) 2-inch piece of ginger, thinly sliced 1 tablespoon honey 6 to 8 cups boiling water

Steps:

  • Put the dried hibiscus flowers and ginger, into a measuring cup or pot big enough to hold 8 cups. Cover with the boiling water, and steep for 5 minutes or until you have the desired strength. The longer you leave it to steep, the stronger and more intense the flavor will be.
  • Strain the tea into a jug or carafe through a fine sieve. It will be a gorgeous dark red. Stir in the agave or honey to taste. Serve hot or poured over ice.

Nutrition Facts : Calories 94

HIBISCUS GINGER TEA



Hibiscus Ginger Tea image

This is a variant of many Hibiscus Ginger tea recipes out there, except that most of them call for fresh ginger and this uses dried ginger for convenience. It's okay hot, but better chilled. Note: I have listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.

Provided by Feelah_the_tigress

Categories     Beverages

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 2

1 teaspoon dried hibiscus flowers
1/2 teaspoon dried ginger

Steps:

  • Place hibiscus flowers and ginger in a tea ball.
  • Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
  • Place tea ball in hot water and steep for 10 minutes.

Nutrition Facts : Calories 3, Sodium 0.2, Carbohydrate 0.6, Fiber 0.1, Protein 0.1

HIBISCUS AND GINGER ICED TEA



Hibiscus and Ginger Iced Tea image

Categories     Tea     Ginger     Boil

Yield serves 8

Number Of Ingredients 5

1 tablespoon thinly sliced peeled fresh ginger
3/4 cup sugar
4 hibiscus tea bags
2 tablespoons fresh lemon juice
Lemon wedges, for garnish

Steps:

  • Put 4 cups water, ginger, and 3/4 cup sugar into a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat; add tea bags. Cover, and let steep 15 minutes.
  • Pour through a fine sieve into a bowl set in an ice-water bath. Let cool. Stir in the lemon juice. Serve over crushed ice, and garnish with lemon wedges.

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