Iced Hibiscus Tea

Perfect Summer Drink

Hot summer days call for a refreshing libation, something not too sweet with a whisper of tart.  If you are looking beyond iced tea and lemonade, try hibiscus tea.  Called flor de jamaica in Latin America and karkade in Egypt, it is perfect on a hot afternoon. The tea, made from the calyces of the hibiscus flower, brews up to a stunning garnet color.  It is sold in many ethnic markets, some supermarkets and is available via the internet.  If like me, you are concerned about pesticides, Amazon.com sells Davidson’s pure organic hibiscus tea in bulk.

I hope you try making this tea.  It is refreshing and full of flavor.  Feel free to play with this recipe.  If you decide you want a more pronounced hibiscus flavor, just decrease the amount of water.  I suggest starting by decreasing the water by one cup.  If, on the other hand, the Hibiscus taste is too pronounced for you, just add one or two cups of plain water after you have finished brewing your tea.  Another way to lighten the tea is to fill your glass half full with tea and then top it off with sparkling water, mix, garnish and enjoy.   Adjust the sweetness however you please.  And the vodka, I leave that up to you and the kind of day it has been.

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Iced Hibiscus Tea

5 cups water, plus additional water of desired
1/2 cup dried hibiscus flowers
1/2 cup simple syrup, or more, to taste
limes, lemons and oranges to garnish
vodka, if desired, to taste
sparkling water, if desired

Boil the water.  Take pan off burner and add the dried hibiscus flowers.  Cover and steep for 10 minutes, swirling pan a few times.

After 10 minutes, strain the tea.  Allow the tea to cool. Taste the tea to see if it is too strongly flavored for you.  Add plain water at this point, if desired.  Add simple syrup to taste.

Refrigerate and serve well chilled.  Add vodka or sparkling water at this point, if desired.  Garnish with slices of citrus.

Simple Syrup

2 cups granulated sugar
1 cup water

Combine water and sugar in saucepan.  Over medium heat dissolve sugar, stirring occasionally.  Once sugar has dissolved, increase heat slightly and boil for 5 minutes.  (At this point the syrup is very hot.  Do exercise caution when pouring.)  Remove from heat, place in glass container.  Cool, cover and refrigerate.  This will keep for one week in your refrigerator and is great for a multitude of uses, especially in summer to sweeten drinks.  Add it to a cold drink, and your sugar is already dissolved.