Latin American · 15 min · Easy · 6 glasses
Hibiscus Iced Tea
Fire Rating: 5.0 out of 5 from 3 ratings.
Dried hibiscus steeped briefly, sweetened while hot and chilled hard: tart, cranberry-deep and an almost unreasonable red. The most common agua fresca in Mexico.
~60 cal per serving. Calories are approximate, per serving — a guide only.
Method
- 1
Steep the hibiscus
⏱ 10 minBring the water for steeping to the boil in a pot. Add the hibiscus flowers and the cinnamon stick, take the pot straight off the heat and leave to steep for 10 minutes. Don't go longer. Past that the tannins turn it drying and bitter.
- 2
Sweeten while hot
Stir in the sugar while the liquid is still hot so it dissolves completely. Taste as you go: jamaica is meant to stay sharp, and it will taste sweeter once it is cold.
- 3
Strain, dilute and chill
Strain into a jug, pressing the flowers gently against the sieve. Stir in the cold water and the lime juice. Chill, or pour straight over a tall glass of ice.
Notes
The concentrate keeps for a week in the fridge. Make it at full strength and dilute by the glass. Hibiscus stains everything it touches, so use a stainless or glass sieve rather than a wooden spoon and a favorite cloth.
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