I've been making this Hibiscus Tea for several years and many friends have asked how
I make it. So i thought I'd make a blog post of the steps I take to make a 1 gallon of Hibiscus Tea.
BTW this also makes a good base for a great sangria.
I used to buy this from the grocery store for $1.79 for a 2 oz. package but I found the local distributor
that sell it for $4 per pound. Either way it's worth it; a 2 oz package will make a gallon.
The package says Rose Hip Petals but I've always known it as Hibiscus petals
or as it's sold in the local Mexican markets as 'Jamaica'.
I first boil 4 quarts of water then turn the heat off. Don't boil the tea with the petals, just add them
after the heat is off or it will have a burned taste. Take about 2 handfuls (2 oz) and toss it in the hot water.
Let the petals steep for at least 30 minutes. Sometimes I let it sit until completely cool.
Drain the tea through a colander
The resulting tea. It is very strong at this point; about 3 times stronger tan the final tea will be.
Add a tsp. of Cinnamon
Half a tsp of Ginger
should look something like this
I add a small scoop of sugar. I've tried Honey but didn't like the underlying taste it gives.
Agave sweetener is a good choice if you don't want to use cane sugar.
I usually use organic cane sugar but didn't have it on hand this time.
Give it a good stir with a whisk til sugar is dissolved and cinnamon and ginger
is completely incorporated.
Ready to pour and dilute.
I separate it into 2 clean half gallon glass milk jugs then top off with filtered water.
This batch actually made a bit more than usual so it's a little stronger than normal.
Topped off and ready to go in the fridge to chill. I should note that the tea is good hot or cold
and can be diluted even further if needed. The tea has a very intense fruity taste
so you'll have to find your ideal preference.
I think it better to start too strong than too weak as it can always be thinned.
Deep rich taste and color.
Diluted down by half again and still a beautiful color and taste. Enjoy!
