Exotic Hibiscus Iced Tea with Citrus & Spices
Tart, floral, cooling, and deeply refreshing
Ingredients
- Base Tea:
- ½ cup dried hibiscus petals also called karkadeh or flor de Jamaica
- 4 cups filtered water
- Zest of 1 orange or blood orange for intensity
- 1 cinnamon stick
- 3 –4 whole cloves optional
- 2 –3 thin slices of fresh ginger
- Sweetener & Flavor:
- 3 –4 Tbsp honey agave nectar, or date syrup (to taste)
- 1 –2 tsp rosewater optional, for a luxurious floral note
- Juice of 1 lime or lemon
- To Serve:
- Ice cubes
- Lime or orange slices
- Fresh mint sprigs
- Edible flowers like pansies or violets, optional
Instructions
- 🥄 Instructions
- Steep the Tea:
- In a saucepan, bring the water to a gentle boil.
- Remove from heat and add dried hibiscus petals, orange zest, cinnamon, cloves, and ginger.
- Cover and steep for 15–20 minutes.
- Strain & Sweeten:
- Strain the liquid into a heatproof pitcher to remove petals and spices.
- Stir in honey (or sweetener of choice) while warm.
- Add lime juice and optional rosewater. Taste and adjust.
- Chill:
- Let cool to room temperature, then refrigerate until chilled (30–60 minutes).
- Serve:
- Fill glasses with ice, pour over the hibiscus tea, and garnish with citrus slices, mint sprigs, and edible flowers.
Notes
🌸 Chef’s Notes & Variations
Sparkling Upgrade: Mix with sparkling water for a hibiscus spritz.
Pairs beautifully with mezze platters, grilled halloumi, fruit salads, or tropical desserts like mango sorbet or coconut tapioca.
- Alcoholic Twist: Add a splash of rum or elderflower liqueur for a cocktail version.
- Herbal Boost: Add lemongrass or dried rose petals to the steep for deeper floral complexity.
Pairs beautifully with mezze platters, grilled halloumi, fruit salads, or tropical desserts like mango sorbet or coconut tapioca.