Best Iced Hibiscus Tea Recipes

HIBISCUS ICED TEA

Steps:

• Bring water to a boil in a medium saucepan. Add hibiscus flowers. Remove from heat, and let stand for 1 hour. Strain through a sieve; discard flowers. Stir in sugar. Refrigerate for at least 1 hour.

HIBISCUS ICED TEA

Steps:

• In a saucepan, bring water to a boil. Remove from the heat. Add hibiscus flowers and let stand 5 minutes. Strain tea. Serve in chilled glasses over ice.

HIBISCUS-HONEY ICED TEA

Steps:

• In a large heatproof pitcher, combine tea bags, honey, and 5 cups boiling water; let steep 10 minutes. Discard tea bags. Add lime juice, rum (if using), and 3 cups cold water. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice.

HIBISCUS-AND-GINGER ICED TEA

Steps:

• Put 4 cups water, ginger, and sugar into a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat; add 4 hibiscus tea bags. Cover, and let steep 15 minutes.
• Pour through a fine sieve into a bowl set in an ice-water bath. Let cool. Stir in 2 tablespoons fresh lemon juice. Serve over crushed ice, and garnish with lemon wedges.

HIBISCUS & ROSE HIP ICED TEA WITH CRANBERRY JUICE

Steps:

• Add tea bags to hot water and steep for 10 minutes. Add remaining ingredients and chill.
• Fill glass with ice cubes pour in tea and enjoy this healthy drink.

KARKADEH (EGYPTIAN HIBISCUS ICED TEA)

Steps:

• Place the hibiscus flowers in a pot and cover with boiling water. Sweeten to taste and allow to cool. Strain and pour into a pitcher. Refrigerate until well chilled.

HIBISCUS-MINT ICED TEA

Steps:

• In a large heatproof pitcher, combine tea bags, mint leaves, and boiling water; steep 10 minutes. Discard tea bags and mint. Add apple juice and cold water; refrigerate until cold. Serve over ice with sprigs of mint, if desired.

HIBISCUS ICED TEA

Steps:

• Pour 4 cups boiling water over tea bags.
• Cover; steep 10 minutes.
• Discard tea bags.
• Stir in sugar until dissolved.
• Chill until ready to serve.
• Stir in sparkling cider, and serve over ice.
• Garnish, if desired.

ICED TEA WITH HIBISCUS TEA ICE CUBES

Steps:

• Place the hibiscus flowers in a teapot. Bring 1½ cups (360 ml) of the filtered water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the hibiscus and let steep for 5 minutes. Strain.
• Fill an ice cube tray with the concentrated hibiscus tea and freeze until set.
• Place the black tea leaves in a large spouted container. Bring the remaining 8 cups (2 L) water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the tea and let steep for 5 minutes.
• Fill a pitcher with the plain ice cubes. Strain the black tea through a fine-mesh sieve into the pitcher and discard the tea leaves.
• Pour the tea into glasses filled partway with hibiscus ice cubes. Garnish each glass with a lemon wheel and serve.
• For an Inside-Out Arnold Palmer, pour San Pellegrino Limonata over black tea ice cubes and garnish with a lemon wheel.
• For a Green Tea Glee, pour Topo Chico over green tea ice cubes and garnish with a mint sprig.

ICED HIBISCUS TEA WITH PINEAPPLE (BURKINA FASO)

Steps:

• Pour boiling water over hibiscus flowers or teabags.
• Let steep about 30 minutes. Hibiscus looks so pretty as the purplish dried leaves turn the water deep red.
• Strain into ice to speed up cooling.
• Serve chilled with chunks of freshly cut pineapple. You can leave the pineapple out of the drink if you like, but it's so good and cold, don't leave it out!
• If you like, mix equal parts lemonade with the tea. Yum.

AGUA FRESCA FLOR DE JAMAICA (HIBISCUS FLOWER ICED TEA)

Steps:

• Put flowers and 3 cups water in a saucepan and bring to a boil; continue boiling approximately 5 minutes.
• Remove from heat and add remaining cup of water and sugar.
• Set aside at least 4 hours (or overnight).
• Strain into a pitcher and refrigerate.
• Serve well-chilled.

JAMAICAN HIBISCUS ICED TEA

Steps:

• Peel the orange and slice or grate (recommended) the ginger.
• Add all ingredients to a pot, cover and bring to a gentle simmer. This takes about 10 minutes.
• Then simmer for another 30 minutes to extract all the spiced goodness.
• Cool and refrigerate overnight for strongest flavor.
• Strain and mix with ice and water.

JAMAICAN HIBISCUS ICED TEA

Steps:

• Becareful -- Hibiscus has the potential to stain just about anything it comes in contact with. Pick a pot that won't stain.
• In an old pot bring 2 cups of water to a boil.
• Remove the pot from heat and add the dried flowers and sugar.
• Steep with the lid on for 10 minutes, stirring once or twice.
• Make sure sugar has dissolved.
• Pour the mixture through a strainer into pitcher. Becareful not to spill, it will stain. Add 1 1/2 cups of cold water and lime juice to the pitcher.
• Taste and if necessary adjust, sugar or water as needed to sweeten or to weaken the flavor.
• Cool completely on counter, chill and serve in large glasses with plenty of ice and garnished with a lime slice.
• Cooling and Chilling time is not included.

HIBISCUS-GINGER ICED TEA WITH RUM

Steps:

• Bring 3 1/2 cups water to a boil with 1/3 cup coarsely grated peeled fresh ginger and 3/4 cup sugar; stir to dissolve the sugar. Remove from the heat, add 3/4 cup dried hibiscus flowers and steep 6 minutes. Strain through a fine-mesh sieve into a pitcher, gently pressing on the solids. Stir in 3 cups cold water, 1 cup dark rum and 1/3 cup fresh lemon juice. Chill. Serve over ice.

JAMAICAN HIBISCUS ICED TEA

Steps:

• 1. Be careful -- Hibiscus has the potential to stain just about anything it comes in contact with. Pick a pot that won't stain.
• 2. In an old pot bring 2 cups of water to a boil.
• 3. Remove the pot from heat and add the dried flowers and sugar.
• 4. Steep with the lid on for 10 minutes, stirring once or twice.
• 5. Make sure sugar has dissolved.
• 6. Pour the mixture through a strainer into a pitcher, being careful not to spill the tea, as it will stain.
• 7. Add 1 1/2 cups of cold water and lime juice to the pitcher.
• 8. Taste and if necessary adjust, sugar or water as needed to sweeten or to weaken the flavor.
• 9. Cool completely on counter, chill and serve in large glasses with plenty of ice and garnished with a lime slice.

RUM WITH ICED HIBISCUS TEA

Steps:

• To make the chilled hibiscus tea, put ½ cup dried hibiscus flowers in a large bowl. Add 1 quart cold filtered water. Refrigerate for 8 hours. Strain; discard solids. Keep cold.
• Fill a highball glass with ice and add rum, tea and soda water. Grate a little nutmeg on top and garnish with a pineapple chunk.

ICED HIBISCUS TEA

Steps:

• In a medium saucepan, combine water and hibiscus flowers and bring to a boil.
• Simmer over moderate heat for 5 minutes.
• Add sugar and stir until dissolved.
• Pour the drink into a medium bowl. Fill a larger bowl with ice water and set the smaller bowl inside.
• Stir the drink occasionally until chilled, about 10 minutes. Strain into a pitcher and serve in tall glasses over ice.

HIBISCUS AND GINGER ICED TEA

Steps:

• Put 4 cups water, ginger, and 3/4 cup sugar into a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat; add tea bags. Cover, and let steep 15 minutes.
• Pour through a fine sieve into a bowl set in an ice-water bath. Let cool. Stir in the lemon juice. Serve over crushed ice, and garnish with lemon wedges.

HIBISCUS HOT ICED TEA

Steps:

• Heat 1 quart water to boiling and let stand 5 minutes.
• Meanwhile, combine the hibiscus flowers and the sugar in a heat-safe 2-quart pitcher.
• Over a gas burner, or in a hot, dry skillet, toast the chili until the skin has blackened in places. (Hold the chili with tongs; its natural oils irritate skin.) Cut the chili in half widthwise; discard the top half, which includes the seed pod and stem. Remove any stray seeds and add the chili to the sugar mixture.
• Pour the hot water into the pitcher and cover with plastic wrap. Let steep for 30 minutes, removing the chili after it has flavored the tea to the desired hotness (10 to 30 minutes). Strain the tea through a sieve into a serving pitcher, and refrigerate until cool.
• Serve in tall glasses over ice.