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Cold Hibiscus Tea

A refreshing, tart, and naturally caffeine-free beverage made from dried hibiscus flowers. This jewel-toned drink features a cranberry-like flavor with floral notes, perfect for hot summer days. Simple to make and stunning to serve, it's a staple in Caribbean, Mexican, and African households.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Drinks and Beverages
Cuisine: International
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup dried hibiscus flowers
  • 6 cups water
  • 1/2 cup sugar adjust to taste
  • 2 tablespoons fresh lime juice optional but recommended
  • 6-8 fresh mint leaves for garnish optional

Equipment

  • Large pot or saucepan (at least 2-quart capacity)
  • Wooden spoon
  • Fine mesh strainer or cheesecloth
  • Large pitcher
  • Measuring spoons and cups
  • Glasses for serving

Method
 

  1. Measure out 1 cup of dried hibiscus flowers and place them in a fine-mesh strainer. Rinse them briefly under cool running water to remove any dust or debris.
  2. Pour 6 cups of water into a large pot and bring it to a rolling boil over high heat.
  3. Once the water is boiling, carefully add the rinsed hibiscus flowers directly to the pot. The flowers will immediately begin releasing their color into the water.
  4. Remove the pot from heat and let the hibiscus flowers steep in the hot water for 10 to 15 minutes.
  5. Place a fine-mesh strainer over a large pitcher and carefully pour the tea through it, catching the flowers in the strainer. Press gently on the flowers with the back of a spoon to extract any remaining liquid, then discard the spent flowers.
  6. Add 1/2 cup of sugar to the warm hibiscus tea and stir until it dissolves completely.
  7. Squeeze fresh lime juice (about 2 tablespoons) directly into the tea and stir to combine.
  8. Allow the hibiscus tea to cool to room temperature on the counter, then transfer it to the refrigerator and chill for at least 2 hours before serving.
  9. Serve over ice in tall glasses with fresh mint or a lime wheel for garnish.

Notes

Make your hibiscus tea the night before serving so it has plenty of time to chill and the flavors fully develop. Don't over-steep the tea beyond 15 minutes, or it can become bitter. Taste before serving and adjust the sweetness to your preference. Store in the refrigerator for up to one week in an airtight pitcher.