Hibiscus Tea Recipe

Measure

Measure 40 g dried hibiscus and 960 ml cold water. Use a kitchen scale for accuracy if available.

Boil water

Bring the 960 ml of water to a rolling boil in a saucepan or kettle over medium-high heat.

Steep

Remove the water from heat, add the dried hibiscus, and cover. Let steep 10–12 minutes for a bright, tart flavor (steep 6–8 minutes for a milder cup or up to 15 minutes for maximum color and tartness).

Strain

Strain the hibiscus infusion through a fine-mesh sieve or cheesecloth into a pitcher, pressing gently on the solids to extract liquid. Discard the spent hibiscus calyces.

Cool

Let the strained tea cool to room temperature (about 10–15 minutes). For faster serving, transfer the pitcher to the refrigerator for 15–20 minutes or place the tea in an ice bath and stir until cool.

Serve

Fill glasses with ice (about 1/2 cup ice per serving). Pour the cooled hibiscus tea over the ice. This tea is unsweetened and served pure; taste before adding anything else.

Garnish (optional)

If desired, serve each glass with a lemon wedge for a citrus note. Squeeze the lemon into the tea to taste — this keeps the beverage unsweetened while adding brightness.

Store any leftover unsweetened hibiscus tea in a covered container in the refrigerator for up to 4–5 days. Stir or shake before serving.