Jamaican Hibiscus Iced Tea Recipes

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JAMAICAN HIBISCUS ICED TEA



Jamaican Hibiscus Iced Tea image

I had this tea one afternoon in the city. It tastes great, it is rich in vitamin C, is refreshing and there is a natural tartness from the flower petals. If you can find the flower petals, give it a try.

Provided by Baby Kato

Categories     Beverages

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups water
1/4 cup hibiscus fresh edible flower, dried
1/4 cup sugar cane, raw
1 1/2 cups cold water
1/8 cup white sugar (or to tast)
2 teaspoons lime juice
1 lime, thinly sliced (garnish)

Steps:

  • Becareful -- Hibiscus has the potential to stain just about anything it comes in contact with. Pick a pot that won't stain.
  • In an old pot bring 2 cups of water to a boil.
  • Remove the pot from heat and add the dried flowers and sugar.
  • Steep with the lid on for 10 minutes, stirring once or twice.
  • Make sure sugar has dissolved.
  • Pour the mixture through a strainer into pitcher. Becareful not to spill, it will stain. Add 1 1/2 cups of cold water and lime juice to the pitcher.
  • Taste and if necessary adjust, sugar or water as needed to sweeten or to weaken the flavor.
  • Cool completely on counter, chill and serve in large glasses with plenty of ice and garnished with a lime slice.
  • Cooling and Chilling time is not included.

Nutrition Facts : Calories 29.8, Sodium 6.7, Carbohydrate 8.2, Fiber 0.5, Sugar 6.6, Protein 0.1

JAMAICAN HIBISCUS ICED TEA



Jamaican Hibiscus Iced Tea image

Jamaicans make this with fresh hibiscus, so common in the islands, but you can find it dried at your health food store, some supermarkets, or Whole Foods store. This is Jamaicas answer to iced tea and better for you too! Sometimes allspice berries are added, I have left them out here.

Provided by Sharon123

Categories     Beverages

Time 55m

Yield 1 1/2 quarts(or more)

Number Of Ingredients 8

2 cups whole dried hibiscus flowers (a.k.a. sorrel)
2 inches ginger, sliced in thin coins for mild flavor (or chopped or grated for stronger flavor- recommended)
1 orange, zest of
2 cinnamon sticks
6 cups water
sugar (about 1 cup)
water, as desired
ice, as desired

Steps:

  • Peel the orange and slice or grate (recommended) the ginger.
  • Add all ingredients to a pot, cover and bring to a gentle simmer. This takes about 10 minutes.
  • Then simmer for another 30 minutes to extract all the spiced goodness.
  • Cool and refrigerate overnight for strongest flavor.
  • Strain and mix with ice and water.

Nutrition Facts : Calories 41, Fat 0.1, Sodium 28.4, Carbohydrate 10.3, Fiber 2.1, Sugar 8.2, Protein 0.8

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.

SORREL (HIBISCUS) TEA



Sorrel (Hibiscus) Tea image

This tea is brilliantly red and sweet-tart, with a delicious bite from ginger and aromas of clove and citrus

Provided by Toni Tipton-Martin

Categories     Juneteenth     Christmas     Jamaica     Tea     Iced Tea     Spice     Punch     Ginger     Drink     Drinks     Non-Alcoholic

Yield Makes 2 quarts

Number Of Ingredients 8

2 cups dried hibiscus (sorrel) flowers
1⁄3 cup peeled fresh ginger slices (¼ inch thick)
2- to 3-inch cinnamon stick
6 whole cloves
¼ cup grated orange zest
Grated zest and juice of 1 lemon
Demerara sugar, honey, or agave nectar
Mint leaves, for garnish

Steps:

  • In a large saucepan, bring 2 quarts water, the hibiscus, ginger, cinnamon, cloves, and orange and lemon zests to a boil over medium heat. Boil for 5 minutes. Remove from the heat. Add the lemon juice, cover tightly, and let stand for 1 to 2 days at room temperature. Strain and discard the solids. Sweeten to taste with demerara sugar, honey, or agave nectar. Chill thoroughly. Serve over ice and garnish with mint.

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