Hibiscus Recipe

Combine and simmer

In a medium saucepan combine 6 cups water, 1 cup dried hibiscus petals, the orange peel strip, 4 whole cloves, and 1 cinnamon stick.

Bring to a gentle boil

Place saucepan over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce heat to low and simmer uncovered for 8–12 minutes until the liquid is a deep ruby red and fragrant. Taste after 8 minutes and simmer longer if you prefer a stronger, more tart flavor.

Sweeten

Remove the pan from heat. Add 1 cup granulated sugar while the mixture is hot and stir until fully dissolved. If you prefer honey or agave, wait until the liquid is warm (not piping hot) and stir in 2 tablespoons instead.

Strain and add lime

Strain the hibiscus infusion through a fine-mesh sieve into a heatproof pitcher, pressing lightly on the solids to extract liquid but not bitter flavors. Discard the solids (or reserve a small amount for compote). Stir in 2 tablespoons fresh lime juice. Taste and adjust sweetness or lime to preference.

Cool

Let the hibiscus concentrate cool to room temperature, then refrigerate until chilled, at least 1 hour. For quicker cooling, place the pitcher in an ice bath and stir occasionally.

Serve chilled (still)

To serve a non-fizzy hibiscus drink, fill glasses with ice (about 1/2 cup ice per 8-oz glass). Pour the chilled hibiscus tea over the ice, about 3/4 cup tea per glass. Garnish each glass with a lime slice and a sprig of fresh mint.

Serve as a spritzer (fizzy)

For a sparkling version, fill glasses with ice and add chilled hibiscus tea to about half–two-thirds full (approximately 3/4 cup). Top with 1/2 cup sparkling water per glass (or adjust to taste) and gently stir. Garnish with lime and mint.

Make ahead & store

Store the chilled hibiscus tea in a covered pitcher in the refrigerator for up to 5 days. If you used sugar, the flavor will hold well; if using honey/agave, consume within 3 days for best freshness. Keep sparkling water separate until serving.

Optional variations

Add a splash (1–2 tbs) of orange liqueur or rum per serving for a cocktail variation. For a warm version, omit ice and serve the infused tea hot (sweeten to taste). Adjust spices (omit cloves or cinnamon) if you want a cleaner floral profile.