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Hibiscus Tea - CB Style

a delicious, easy to make, summer drink
5 from 4 votes
Print Recipe
Cook Time 44 minutes
Total Time 1 hour 45 minutes
Course Drinks
Servings 8 people

Equipment

  • 1 Large saucepan or dutch oven
  • 1 funnel

Ingredients
  

  • 1 gallon water (3.78 liters)
  • 1 cup dried roselle hibiscus flowers or fresh roselle flowers
  • 6 whole cloves
  • 3 green cardamon pods, folded in parchment papaer and gently crushed by tapping with a heavy bottle or knife handle
  • 1 whole star anise, broken
  • 1 1/2inch cinnamon stick
  • 1 teaspoon pure vanilla extract
  • 1 lemon, juiced
  • 2 teaspoons finely grated ginger
  • 6 whole allspice, crushed
  • 1/4 tsp whole black peppercorns
  • dash crushed red pepper flakes
  • 2 tbsp agave or turbinado sugar or honey (optional)
  • 1/4 tsp whole coriander seeds
  • fresh mint sprigs, for garnish

Instructions
 

  • In a large saucepan or Dutch oven over high heat, bring the water to a vigorous boil. Add the hibiscus flowers, allspice, ginger, star anise, allspice, cardamom pods, peppercorns and red pepper flakes. Stir and bring back to a rolling boil for 15 minutes. The liquid will evaporate some.
  • Remove from heat, add lemon juice, vanilla and agave or preferred sweetener (optional). Stir, cover and let steep for at least 15 and up to 30 minutes. The longer the drink steeps, the deeper red and more flavorful it will become.
  • Remove aromatics with a strainer. Stir well and strain the drink through a funnel with a bit of cheesecloth or coffee filter to remove the small bits, into a one gallon pitcher.
  • Taste to adjust sweetness, easier to add than take out. Refrigerate until well chilled. At least 1 hour. Stir well before serving, and pour into ice-filled glasses or jars. Garnish with mint sprigs. The drink can also be served hot, if preferred.
    Enjoy!