Hibiscus Tea Recipe

Bring water to a boil

Pour 4 cups water into a saucepan or kettle and bring to a rolling boil over high heat.

Add hibiscus and aromatics

Remove the pan from heat. Add 1 cup dried hibiscus flowers, 1 tablespoon sliced fresh ginger (if using), and 1 cinnamon stick (if using) to the hot water.

Steep

Cover the pan and let the mixture steep for 10 to 15 minutes for a bright, tart infusion. For a milder flavor steep 6–8 minutes; for a stronger, more tart brew steep up to 20 minutes.

Strain

Strain the tea through a fine mesh sieve or cheesecloth into a heatproof pitcher or container to remove hibiscus solids, ginger, and cinnamon.

While the tea is still warm, stir in 1 tablespoon granulated sugar or 1 tablespoon honey (adjust to taste) until fully dissolved.

Add 1 tablespoon fresh lime or lemon juice to brighten the flavor, if desired.

Taste and adjust sweetness or acidity: add more sugar/honey or more citrus in 1 teaspoon increments until balanced.

To serve hot: ladle into cups, garnish with fresh mint leaves and a thin lime wheel. Serve immediately.

To serve iced: chill the strained tea to room temperature, then refrigerate until cold (about 1–2 hours) or pour over a pitcher of ice. Add mint and lime slices as garnish. If icing dilutes too much, make an optional simple syrup (1:1 sugar to water) and stir to taste.

Store any leftover tea refrigerated in a sealed container for up to 5 days. Stir gently before serving.