Citrus Hibiscus Recipe
Make Citrus Hibiscus Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Loose Leaf Blend (makes ~4 tablespoons — enough to brew 4 cups)
For Brewing & Serving (per 4 cups)
Method
Loose Leaf Blend (make and store)
- 1
- 2
Combine
Place all measured dried ingredients into a mixing bowl. Gently toss with a spoon until the colors and pieces are evenly distributed so each scoop contains a balanced mix of hibiscus, citrus peel, rose hips and lemongrass.
- 3
Break up large pieces
If any peels or rose hips are in very large chunks, lightly crush them (rolling pin or food-safe pestle) to create uniform pieces — this helps extraction and consistent flavor during steeping.
- 4
Portion and store
Transfer the blend to an airtight jar or tin. Store in a cool, dark place up to 3 months. Label with the date. Use about 1 tablespoon of the blend per 1 cup (240 ml) of water for standard strength (adjust to taste).
Brewing & Serving (hot and cold options)
- 5
Hot-brew (serves 4)
Bring 4 cups (about 1 L) filtered water to just under boiling (approximately 95°C / 203°F). Place 4 tablespoons of the blend (1 tbs per cup) into a teapot with an infuser or into a heatproof pitcher. Pour the hot water over the blend, cover, and steep for 5–7 minutes for bright, tart hibiscus flavor. Taste at 5 minutes — steep longer for deeper color and tartness.
- 6
Strain and sweeten
Remove the infuser or strain the tea through a fine mesh strainer into a serving vessel. While still warm, add honey or sugar to taste (start with 1–2 tsp per cup and adjust). Stir until dissolved. Sweetener balances hibiscus tartness but is optional.
- 7
Serve hot or iced
For hot service: pour into cups and garnish with a lemon slice if desired. For iced: let the hot-brewed tea cool to room temperature, then refrigerate until chilled (about 30–60 minutes), then serve over ice (use about 2 cups ice for a pitcher). Alternatively use the cold-brew method below for a smoother result.
- 8
Cold-brew (smoother, less tart — serves 4)
Place 6 tablespoons of the blend into a 1-L pitcher or jar (slightly more concentrate for cold extraction). Add 4 cups cold, filtered water. Cover and refrigerate for 8–12 hours (overnight). After steeping, strain through a fine mesh strainer into a clean pitcher. Taste and sweeten to preference, then serve over ice with lemon slices.
- 9
Adjusting strength and acidity
To reduce tartness: shorten hot steeping to 3–4 minutes or use the cold-brew method. To increase brightness: steep up to 8 minutes or add a small pinch of dried lemon peel to the infuser. To make a concentrated syrup for cocktails, brew hot with double the blend quantity and dissolve sugar while warm to create simple hibiscus syrup.
- 10
Notes on ingredients and substitutions
If you don’t have rose hips, increase orange peel by 1 tsp for body. Fresh citrus peel is acceptable if dried peel is unavailable—use thin strips and remove before drinking. Adjust lemongrass to preference (more for citrus-herb note).
