Hibiscus Ginger Tea Recipes

HIBISCUS-AND-GINGER ICED TEA

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.

GINGER HIBISCUS TEA

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.

HIBISCUS GINGER TEA

Steps:

• Bring 3 cups of water to a boil and place the rest in a large pitcher in the fridge.
• Remove the boiling water from the heat and add the hibiscus, honey, and ginger. Steep for 20 minutes.
• Strain the tea into the pitcher, discarding the solids. Refrigerate until cold.
• Serve tea in tall glasses over ice.

HIBISCUS GINGER TEA

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.

HIBISCUS TEA

Steps:

• Bring water to light boil, turn off heat add the hibiscus flowers and cinnamon sticks. Cover and steep for 20 minutes.
• Strain tea into desired container, add sugar and orange slices and serve over ice. Garnish each glass with a lemon slice.
• Chef Notes: This tea recipe can easily be doubled for a larger serving. When using herbs in tea making, longer is not better. Heating the herbs for extended time can release unfavorable qualities and bitterness found in herbs. The key is to add MORE herbs to strengthen flavor.

HIBISCUS-GINGER ICED TEA WITH RUM

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.

HIBISCUS-GINGER SYRUP

Steps:

• Combine sugar, cloves, ginger, and 4 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat -- boiling will make the syrup cloudy). Remove from heat; let steep 10 minutes. Stir in hibiscus leaves; let steep another 35 minutes.
• Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.

HIBISCUS AND GINGER ICED TEA

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.