Roselle Tea Recipe

Simmer the spices and ginger

In a medium saucepan combine 4 cups water, 1 tablespoon cinnamon stick (broken if large), 1 inch sliced fresh ginger, and 4 whole cloves. Bring to a gentle simmer over medium heat and allow to simmer for 5 minutes to extract flavor.

Steep the roselle

Add 1 cup dried roselle calyces to the simmering spiced water. Reduce heat to low so the liquid is at a bare simmer and steep for 8–10 minutes until the liquid is a deep ruby red and pleasantly tart. Taste at 8 minutes and continue to 10 minutes if you want a more pronounced hibiscus flavor.

Strain

Remove from heat and strain the tea through a fine-mesh sieve into a heatproof pitcher or bowl, pressing gently on the solids to extract liquid. Discard solids (or reserve a spoonful for garnish syrup).

While the tea is still hot, stir in 3 tablespoons dark brown sugar until fully dissolved. If using honey, stir in 1 tablespoon honey after the liquid has cooled slightly (so the honey keeps its nuance). Taste and add extra sweetener if desired.

Stir in 1 tablespoon fresh lime juice. The acid will balance the sweetness and brightens the hibiscus notes; adjust to taste if you prefer more tang.

Allow the tea to cool for 5 minutes off the heat so it's warm but not scalding. Stir in 3 tablespoons dark rum and 1 tablespoon orange liqueur (optional). Taste and add more spirit if you want it boozier—remember heat increases alcohol aroma but will mellow the alcohol burn.

Ladle the warm boozy roselle tea into four heatproof mugs (about 3/4 cup each). Garnish each mug with a thin lime slice and a star anise if using. Serve immediately.

If preparing ahead: cool the tea completely, refrigerate up to 3 days (hold back the rum and liqueur if storing). Reheat gently and add spirits just before serving.