Hibiscus, Rhubarb & Lemon Iced Tea Recipe

Bring water to a simmer

Bring 1.5 liters (about 6 cups) of water to just under a rolling boil (about 200°F / 93°C) in a kettle or saucepan.

Steep hibiscus and tea

Put 1 cup dried hibiscus flowers and the black tea (2 tbs if loose; or 2 tea bags) into a heatproof pitcher or large heatproof bowl. Pour the hot water over the hibiscus and tea, cover, and steep 10 minutes for bright color and tartness. Taste after 8–10 minutes and remove the tea earlier if you want milder tannins.

Strain and cool

Strain the steeped liquid through a fine-mesh sieve or cheesecloth into a clean pitcher, pressing on the solids to extract flavor. Discard solids. Let the hibiscus tea cool to room temperature (about 15–20 minutes) while you make the rhubarb syrup.

Cook rhubarb

Combine 2 cups chopped rhubarb, 3 tablespoons granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Simmer until rhubarb has broken down and the liquid is a vivid pink-red and slightly thickened, about 8–10 minutes.

Mash and strain

Use a potato masher or fork to gently crush any remaining rhubarb pieces to release juices. Remove from heat and let cool 5 minutes. Strain the rhubarb mixture through a fine-mesh sieve into a bowl or measuring cup, pressing solids to extract as much syrup as possible. You should have roughly 1/2 to 3/4 cup syrup (adjust sugar if you want sweeter). Discard solids.

Add lemon

Stir 1 cup fresh lemon juice and 1 tablespoon lemon zest (if using) into the rhubarb syrup until combined. Taste and adjust: add up to 1–2 tablespoons more sugar if you prefer sweeter, or more lemon juice for brightness. Chill briefly if still warm.

Blend tea and syrup

When the hibiscus tea has cooled to room temperature (or slightly chilled), pour it into a large pitcher. Add the rhubarb–lemon syrup to the pitcher and stir. At this point the mixture will be quite concentrated and tart.

Dilute and chill

Add 1 cup cold water to the pitcher and stir. Taste and adjust dilution: add more cold water (up to 2 cups) if you prefer less intense flavor, or more syrup/lemon if you want more tartness/sweetness. Refrigerate at least 1 hour until well chilled.

Serve

Fill tall glasses with ice (about 1/2 cup to 1 cup per glass). Pour the chilled hibiscus–rhubarb–lemon iced tea over ice. Garnish each glass with a lemon slice and a sprig of mint if using. Serve immediately.

Make-ahead notes

The tea concentrate (before dilution with ice) keeps covered in the refrigerator for up to 4 days. If it separates, stir or shake before serving. For a sparkling version, replace part of the cold water with chilled club soda at serving time.