SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Hibiscus Tea

Makes: 12 servings
Serving size: 8 oz.
Prep 15 mins Chill Up to24 hrs Cool 2 hrs
Hibiscus Tea
  • 2  oranges
  • 2  cups  dried hibiscus flowers*
  • 4  cinnamon sticks
  • 3/4  cup  honey
  • 14  cups  boiling water
  •  Ice

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)
  • Servings Per Recipe 12,
  • cal. (kcal) 74,
  • carb. (g) 20,
  • fiber (g) 1,
  • sugar (g) 19,
  • vit. A (IU) 49,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • sodium (mg) 9,
  • Potassium (mg) 53,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe