The weather is finally warming up and I think spring will seamlessly turn into summer (this after our record low for May with snow flurries!).
I haven’t posted too many beverages but I seem to be on a roll lately with Cinco de Mayo Margaritas and my upcoming post for another favorite cocktail (stay tuned) . But as the weather warms up, I start thinking of refreshing summer drinks. This is one— perfect for sipping on the patio (or all day long for that matter).
I have been a fan of Celestial Seasonings Red Zinger tea and I have grown some hibiscus that is used for drying and making tea although I never ventured to harvest any. (And, actually, harvesting seems like an arduous process. Click here for more info.)
I ordered 16 oz. of dried hibiscus flowers (about 8 cups) and have been making tea ever since. No truffles yet, though.
Jamaican Hibiscus Tea Slightly adapted from FOODLve
1 gallon of water, divided
1/3 c. brown sugar
1 cinnamon stick (about 3 inches)
1 slice fresh ginger (about a silver dollar size or two slices about a quarter size)
2/3 c. dried hibiscus flowers
Add 8 cups of water and rest of ingredients to a large sauce pan and bring to a boil. Stir.
Take off heat and cover. Let steep for 20 minutes.
Strain into a large gallon jar (or other beverage container) and add 8 more cups of water.
My vintage sun tea jug.
Chill and serve over ice.
Hibiscus tea is tangy and you may add more sugar if you desire. I think this is a great non-alcoholic alternative for summer parties. You may garnish with sliced citrus, mint, or make fancy ice cubes.
Ahhh, refreshment.
I love the color of the dried flowers.
Hibiscus tea has long been thought to lower blood pressure. For more information on that, you may click here.
Although I am sure my blood pressure gets high at work, I am drinking this just for the taste (and lovely color).
