Hibiscus Tea

16 users rated this recipe an average rating of 4.5
  • Makes: 12 servings
  • Serving Size: 8 oz.
  • Prep: 15 mins
  • Chill: Up to 24 hrs
  • Cool: 2 hrs
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Hibiscus Tea
cups dried hibiscus flowers*
cinnamon sticks
cup honey
cups boiling water
  1. This bright red-purple tea will go fast in the summer sun, so make two pitchers when serving a crowd. Using a vegetable peeler, thinly peel two oranges, being careful not to remove the bitter white pith. Squeeze and set aside juice from oranges. In a very large bowl combine peel, 2 cups dried hibiscus flowers,* 4 cinnamon sticks, and 3/4 cup honey. Stir in 14 cups boiling water. Cool to room temperature (about 2 hours). Strain into a very large pitcher; stir in orange juice. Serve at once over ice or cover and chill up to 24 hours. Makes 12 (8-oz.) servings.
From the Test Kitchen

Find hibiscus flowers in the Mexican or Caribbean section of Latin markets or health food stores.

Nutrition Facts (Hibiscus Tea)
    Per serving:
  • 74 kcal cal.,
  • 9 mg sodium,
  • 20 g carb.,
  • 1 g fiber,
  • 19 g sugar
  • Percent Daily Values are based on a 2,000 calorie diet
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