Spiced Hibiscus Tea

January 14, 2015 6 Comments

Hibiscus is one of my favourite bases for herbal tea. It’s a pretty red flower and its petals are edible in dried form, but especially popular for making tangy and fruity beverages in many parts of the world. We often hear about the antioxidant benefits of green and black tea, but hibiscus also has antioxidant properties, is high in vitamin C, and is being researched for blood pressure and lipid-lowering effects – highly deserving of some space in your tea cupboard. Take caution (and do your research) if you’re pregnant or are on any medications, as it may interfere.

The preparation I made today is similar to the way that hibiscus tea consumed in the Caribbean and Central American countries. It’s called sorrel, not to be confused with the plant, sorrel (Rumex acetosa). Any time I’ve had it in the Caribbean, it was lightly spiced, but heavily sweetened, and I wanted to swap those two properties. What’s great about making your own tea is that you can use whatever spice mix you like best (I included star anise and orange, which are not common), and adjust everything to your own taste.

spiced hibiscus tea

Spiced Hibiscus Tea

Serving Size: 4

Ingredients

  • 1 L (~4 cups) filtered water
  • 2 Tbsp. dried hibiscus petals
  • 1 star anise pod
  • 2 whole cloves
  • 1 whole allspice berries
  • 1 cinnamon stick + more for stir sticks (optional)
  • 1/2 a blood orange (or regular orange), sliced
  • raw honey, to taste

Instructions

  1. Add all ingredients to a medium pot.
  2. Over high heat, bring to a simmer, then reduce heat to low, cover, and gently simmer for 15 minutes.
  3. Remove pot off the heat and let it sit/steep for another 10-15 minutes, allowing the tea to cool slightly.
  4. Serve with a side of honey, to taste.
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6 Comments

  1. Reply

    Lu @ Super Nummy Yo!

    January 14, 2015

    Oh I love hibiscus iced tea in the summer, now I’ll have to try this winter version too!

    • Reply

      Sofia

      January 16, 2015

      Me too! I haven’t tried it chilled yet, but I think this will work as and iced tea as well.

  2. Reply

    Trish

    January 16, 2015

    Did i miss the December behind the scenes? I just signed up for the newsletter.

    • Reply

      Sofia

      January 16, 2015

      Yay! Thanks, Trish! I’ll send it out to new subscribers again – haven’t figured out automation yet (seems to be a paid feature for such trivial functionality), but for now I’m triggering it for every batch of subscribers. You’ll get it soon!

  3. Reply

    Priscila

    June 4, 2015

    I love this recipe!

  4. Reply

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