Iced Tea With Hibiscus Tea Ice Cubes Recipes

HIBISCUS ICED TEA

Steps:

• In a saucepan, bring water to a boil. Remove from the heat. Add hibiscus flowers and let stand 5 minutes. Strain tea. Serve in chilled glasses over ice.

ICED TEA WITH HIBISCUS TEA ICE CUBES

Steps:

• Place the hibiscus flowers in a teapot. Bring 1½ cups (360 ml) of the filtered water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the hibiscus and let steep for 5 minutes. Strain.
• Fill an ice cube tray with the concentrated hibiscus tea and freeze until set.
• Place the black tea leaves in a large spouted container. Bring the remaining 8 cups (2 L) water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the tea and let steep for 5 minutes.
• Fill a pitcher with the plain ice cubes. Strain the black tea through a fine-mesh sieve into the pitcher and discard the tea leaves.
• Pour the tea into glasses filled partway with hibiscus ice cubes. Garnish each glass with a lemon wheel and serve.
• For an Inside-Out Arnold Palmer, pour San Pellegrino Limonata over black tea ice cubes and garnish with a lemon wheel.
• For a Green Tea Glee, pour Topo Chico over green tea ice cubes and garnish with a mint sprig.

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 ICED TEA

Steps:

• Bring water to a boil in a medium saucepan. Add hibiscus flowers. Remove from heat, and let stand for 1 hour. Strain through a sieve; discard flowers. Stir in sugar. Refrigerate for at least 1 hour.

HIBISCUS HOT ICED TEA

Steps:

• Heat 1 quart water to boiling and let stand 5 minutes.
• Meanwhile, combine the hibiscus flowers and the sugar in a heat-safe 2-quart pitcher.
• Over a gas burner, or in a hot, dry skillet, toast the chili until the skin has blackened in places. (Hold the chili with tongs; its natural oils irritate skin.) Cut the chili in half widthwise; discard the top half, which includes the seed pod and stem. Remove any stray seeds and add the chili to the sugar mixture.
• Pour the hot water into the pitcher and cover with plastic wrap. Let steep for 30 minutes, removing the chili after it has flavored the tea to the desired hotness (10 to 30 minutes). Strain the tea through a sieve into a serving pitcher, and refrigerate until cool.
• Serve in tall glasses over ice.

ICED HIBISCUS TEA

Steps:

• In a medium saucepan, combine water and hibiscus flowers and bring to a boil.
• Simmer over moderate heat for 5 minutes.
• Add sugar and stir until dissolved.
• Pour the drink into a medium bowl. Fill a larger bowl with ice water and set the smaller bowl inside.
• Stir the drink occasionally until chilled, about 10 minutes. Strain into a pitcher and serve in tall glasses over ice.

HIBISCUS-HONEY ICED TEA

Steps:

• In a large heatproof pitcher, combine tea bags, honey, and 5 cups boiling water; let steep 10 minutes. Discard tea bags. Add lime juice, rum (if using), and 3 cups cold water. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice.