Am Hibiscus Tea Recipe

Make hibiscus syrup

In a small saucepan combine 2 cups water and 1/2 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves (about 2–3 minutes).

Steep hibiscus

Add 1/2 cup dried hibiscus flowers to the simmering sugar water, reduce heat to low, and simmer gently for 4–5 minutes to extract color and flavor.

Finish concentrate

Remove the pan from heat. Stir in 1 tablespoon fresh lime juice. Cover and let the hibiscus steep for 10–15 minutes off the heat to deepen flavor.

Strain and cool

Strain the hibiscus concentrate through a fine-mesh sieve into a heatproof container, pressing the solids to extract liquid. Discard solids. You should have about 3/4–1 cup concentrate. Let cool to room temperature, then refrigerate until chilled (about 10–15 minutes) if time allows.

Brew strong black tea

Bring 1 cup water to a boil, pour over 2 black tea teabags in a heatproof container, and steep for 3–4 minutes for a strong infusion. Remove the teabags and allow the tea to cool to room temperature (or chill briefly in the fridge).

Combine liquids

In a pitcher or mixing container combine 3/4 cup chilled hibiscus concentrate, 1/2 cup cooled brewed black tea, and 1 cup cold whole milk. Stir well to blend. Taste and, if desired, add up to 1 tablespoon honey or simple syrup to adjust sweetness; stir until dissolved.

Prepare glasses

Fill two serving glasses evenly with 1 cup ice total (approximately 1 cup per glass) or 2 cups ice divided between them. (The ingredient list gives 2 cups ice for both glasses.)

Serve

Pour the hibiscus milk tea mixture evenly over the ice. Garnish each glass with a lime slice and a light pinch (about 1 tsp total divided) of dried hibiscus petals on top or on the rim. Serve immediately.

Storage / make-ahead

Leftover hibiscus concentrate and brewed tea can be stored separately in airtight containers in the refrigerator for up to 3 days. Combine with milk and ice just before serving for best texture.