Hibiscus Tea reminds me of walks in the Caribbean, stopping to sample roadside BBQ and being handed a syrupy, vivid 'house tea'. Now, years later making it in Maine as the days get longer and the sun starts to have warmth again is the ultimate nostalgic treat.
This recipe is simple and the end result is versatile. On its own the tea is bold, it brightens up any cocktail (especially good with Gin and Tonics!) and mixed with seltzer and a splash of Lemon White Balsamic Vinegar, it's the perfect base for a shrub. Cheers!
- 4 cups of water
- 1/2 cup of Pure and Raw Honey
- 1 cinnamon stick and a smattering of mulling spices from the SKORDO Mulling Spices Kit
- 1 cup dried Hibiscus Petals
Make a simple syrup by bringing the water, honey, and mulling spices to a soft boil. Remove from heat, stir in the hibiscus petals, and steep for 20 minutes. Strain the tea into a large bowl, removing the petals, cinnamon stick, and mulling spices and let the tea cool. Cover the mouth of a large mason jar with cheese cloth (using a rubber band or string to secure the cloth) and pour the cool tea into the jar, removing any remaining mulling spices. Remove the cheese cloth, put the cap on the jar and store for up to a week.