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Iced tea or refreshing agua fresca made with hibiscus flowers, sweetened with sugar and ice.
The hibiscus iced tea is a beverage from my childhood. Drinking it brings happy thoughts from home. My mom always had a big pitcher of jamaica agua fresca ready to drink after school.
What is Roselle?
The roselle is a bush that probably you have growing in your garden named Hibiscus Sabdariffa. The hibiscus flowers are the main ingredient for the iced tea. The flavor is tart like cranberry juice.
The hibiscus plant grows in the Florida weather. Many garden centers and organic plant nurseries carry the plant. It is easy to grow and harvest.
Tips for making the hibiscus iced tea or roselle water.
The recipe for this delicious hibiscus infusion is simple and uses only five ingredients. Roselle calyces or hibiscus flowers, boiling water, iced water, crushed ice, and agave nectar (could be replaced with sugar on the raw, sugar, or Splenda).
Bring the water to a boil, place the calyces in the infuser, or in a mason jar. Pour the boiling water, and steep until it becomes a deep red color.
Place the iced water in the pitcher and add agave nectar, sugar, or sugar substitute to sweeten the drink.
Add the Roselle water concentrate stir and serve in a glass with crushed ice.
If you love lattes, top the beverage with your favorite creamer. We used coconut creamer, and the results were fantastic.
Other uses for hibiscus flowers.
The calyces are dried and good for preparing the tart beverage. The taste of the roselle water iced tea is very close to cranberry juice and it is one of the most popular summer drinks in Mexico.
Drinking hibiscus tea during the winter is comforting and soothing.
The hibiscus calixes are versatile. Used for syrups, BBQ sauces, seasoned salts, rubs, desserts, and natural food preservatives.
These flowers can become perfect garnishes by cooking them in a honey syrup. This is a trendy garnish for holiday cocktails and desserts.
The candied flowers paired with cream cheese result in fancy appetizers.
Shop for the roselle calyces in supermarkets that carry Hispanic products or in organic tea houses.
The hibiscus tea is a diuretic. Drink the tea with moderation. One or two glasses will be enough in one day.
How to use the cooked hibiscus flowers?
Shred the cool and cooked flowers using your hands. Refrigerate and store them in a plastic container with a lid. This is a replacement for shredded meat in vegan or vegetarian meals. Check one of our latest Instagram reels where we show how to make the hibiscus flower tacos.
Hibiscus Iced Tea or Roselle Water
- Gooseneck kettle
- Mason jar
- Long stirring spoon
- Large pitcher
- 1 cup Roselle calyces a handful
- 4 cups boiling water
- 1 liter iced water
- 2 cups ice
- 1/2 cup Agave nectar could be replaced with sugar on the raw, sugar or Splenda
- 1/2 cup coconut creamer optional
- Steep the hibiscus flowers with the boiling water. We recommend using a mason jar. Allow the roselle flowers to steep long enough for a strong tea. It can be left covered inside the fridge overnight.
- When ready to serve, add iced water, ice cubes to a pitcher. Mix with the hibiscus tea, and sweeten with agave nectar of the sweetener of your choice.
- Serve cold and top with your favorite creamer to make an iced latte. We used coconut milk creamer.