Our team member Em put together this beautiful, herbal hibiscus tea blend, perfect served cold for summer! They used all SKORDO ingredients and were able to stick true to original hibiscus tea recipes. Enjoy making this tea in your own home or find it on the menu (by the same name) at The Ugly Duckling in Portland, ME, all summer long!
Note: A digital food scale comes in handy for this recipe! You can find them at any kitchen store and they are easily affordable. We've also included approx. measurements if a scale is unavailable.
Serves 4
Ingredients
- 16g SKORDO Hibiscus Petals, dried
- 19g SKORDO Candied Ginger
- 7g SKORDO Orange Zest, dried
- 4g SKORDO Coriander Seeds, whole
- 1g SKORDO Turkish Bay Leaves, lightly crushed
- 1g SKORDO Lemongrass Powder
Approx. measurements without a scale:
- little more than 1/2 cup hibiscus petals
- approx. 2 teaspoons candied ginger (or a couple large pieces)
- approx. 2 teaspoons orange zest, dried
- approx. 1 tablespoon coriander seeds, whole
- 1/4 teaspoon lemongrass powder
- about 5 good sized bay leaves, lightly crushed
Directions
- Combine all ingredients in a tea bag or muslin cloth, and tie to secure.
- Place your spice bag in a 1 to 2 quart container, and add 4 cups of cold, filtered water.
- Give it a gentle stir to ensure the spice bag is submerged, and then allow your tea to cold steep in the fridge for 24 hours.
- After allowing it to steep for 24 hours, remove the spice bag & squeeze out any remaining liquid.
- Sweeten your Hibiscus Tea to your taste, and serve chilled over ice.
