I love to make hibiscus tea in the hot Summer months. It’s a refreshing alcohol-free, caffeine-free beverage and the color is fun!
I enjoy the bold, tart, tangy flavor, reminiscent of cranberry and pomegranate. I add some dried licorice root to my batches as a natural sweetener, keeping it sugar-free
In Mexican restaurants they call this beverage “Jamaica”, or agua de Jamaica, which gringo ears might hear as “Ha-Mike-uh”. That’s because in Spanish hibiscus is called flor de Jamaica. (Flower of Jamaica).
My Hibiscus Tea recipe:
- A gallon of filtered water
- 1.25 cups of dried hibiscus flowers
- 1/4 cup of dried, shredded licorice root.
Stir the flowers and licorcie root into the water, getting them wet. Let sit overnight in the fridge. Strain the next day. (It can get a little too tangy if you steep it for a couple of days.
Twists on the recipe:
I’m a tea nerd, so I like to add a Tb of Rooibos and a tsp of chicory root for complexity.
For more sweetness without adding calories, try a few drops of stevia.
Enjoy!