{"id":377,"date":"2010-07-21T21:05:00","date_gmt":"2010-07-22T04:05:00","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=377"},"modified":"2012-04-15T17:47:21","modified_gmt":"2012-04-16T00:47:21","slug":"iced-hibiscus-tea","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/iced-hibiscus-tea\/","title":{"rendered":"Iced Hibiscus Tea"},"content":{"rendered":"
\"Hibiscus<\/a>

Perfect Summer Drink<\/p><\/div>\n

Hot summer days call for a refreshing libation, something not too sweet with a whisper of tart.\u00a0 If you are looking beyond iced tea and lemonade, try hibiscus tea.\u00a0 Called flor de jamaica<\/em> in Latin America and karkade<\/em> 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.\u00a0 It is sold in many ethnic markets, some supermarkets and is available via the internet.\u00a0 If like me, you are concerned about pesticides, Amazon.com sells Davidson’s<\/a> pure organic hibiscus tea in bulk.<\/p>\n

<\/p>\n

I hope you try making this tea.\u00a0 It is refreshing and full of flavor.\u00a0 Feel free to play with this recipe.\u00a0 If you decide you want a more pronounced hibiscus flavor, just decrease the amount of water.\u00a0 I suggest starting by decreasing the water by one cup.\u00a0 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.\u00a0 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.\u00a0\u00a0 Adjust the sweetness however you please.\u00a0 And the vodka, I leave that up to you and the kind of day it has been.<\/p>\n

…<\/p>\n

Iced Hibiscus Tea<\/strong><\/p>\n

5 cups water, plus additional water of desired
\n1\/2 cup dried hibiscus flowers
\n1\/2 cup simple syrup, or more, to taste
\nlimes, lemons and oranges to garnish
\nvodka, if desired, to taste
\nsparkling water, if desired<\/p>\n

Boil the water.\u00a0 Take pan off burner and add the dried hibiscus flowers.\u00a0 Cover and steep for 10 minutes, swirling pan a few times.<\/p>\n

After 10 minutes, strain the tea.\u00a0 Allow the tea to cool. Taste the tea to see if it is too strongly flavored for you.\u00a0 Add plain water at this point, if desired.\u00a0 Add simple syrup to taste.<\/p>\n

Refrigerate and serve well chilled.\u00a0 Add vodka or sparkling water at this point, if desired.\u00a0 Garnish with slices of citrus.<\/p>\n

Simple Syrup<\/strong><\/p>\n

2 cups granulated sugar
\n1 cup water<\/p>\n

Combine water and sugar in saucepan.\u00a0 Over medium heat dissolve sugar, stirring occasionally.\u00a0 Once sugar has dissolved, increase heat slightly and boil for 5 minutes.\u00a0 (At this point the syrup is very hot.\u00a0 Do exercise caution when pouring.)\u00a0 Remove from heat, place in glass container.\u00a0 Cool, cover and refrigerate.\u00a0 This will keep for one week in your refrigerator and is great for a multitude of uses, especially in summer to sweeten drinks.\u00a0 Add it to a cold drink, and your sugar is already dissolved.<\/p>\n","protected":false},"excerpt":{"rendered":"

Hot summer days call for a refreshing libation, something not too sweet with a whisper of tart.\u00a0 If you are looking beyond iced tea and lemonade, try hibiscus tea.\u00a0 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 […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[539,3,59],"tags":[69,66,68,67,70,65],"class_list":["post-377","post","type-post","status-publish","format-standard","hentry","category-beverages","category-default","category-recipes","tag-flor-de-jamaica","tag-hibiscus","tag-karkade","tag-organic","tag-simple-syrup","tag-tea"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-65","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/377","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=377"}],"version-history":[{"count":1,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/377\/revisions"}],"predecessor-version":[{"id":4177,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/377\/revisions\/4177"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=377"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}