Hibiscus Tea
Tools Required:
large (4-quart) saucepan, measuring cups and spoons, glass jar (or pitcher)
Servings
Prep Time
6
people
5
minutes
Passive Time
20
minutes (or longer)
Difficulty
Cost
Easy!
Inexpensive!
Servings
Prep Time
6
people
5
minutes
Passive Time
20
minutes (or longer)
Difficulty
Cost
Easy!
Inexpensive!
6
cups
water
6
bags
hibiscus tea
or 1/3 cup loose hibiscus petals, or about 1/2 cup of whole flowers)
1/2
tablespoon
stevia leaves
fresh or dried
2
(6-inch-long) stems
fresh mint
(optional)
Instructions
For hot-brewed:
Bring water to a boil in a large saucepan over high heat.
While waiting, measure loose tea and stevia herbs. (They can be placed in a tea ball, if you have one.)
Rinse fresh mint stems.
Remove boiling water from heat, then add mint, stevia, and tea. Steep 20 minutes. (For more intense flavor you can simmer for a few minutes first.)
Remove herbs and tea. Transfer to a large glass jar or pitcher, pouring through a strainer or colander if it contains loose tea leaves.
Dilute with additional water and add extra sweetener if desired. Store tea in refrigerator.
For sun-brewed:
Measure loose tea and stevia. (They can be placed in a tea ball, if you have one.) Rinse fresh mint stems.
Place herbs and tea in a large glass jar (or pitcher).
Fill jar with at least 6 cups of water. Cover with a lid or a piece of fabric secured with a rubber band and leave in the sun about 4 hours.
Remove herbs and tea bags or tea ball. If loose tea is not in a tea ball, just leave it in the container and strain when pouring.
Dilute with additional water and add extra sweetener if desired. Store tea in refrigerator.
To serve, garnish with a fresh sprig of mint if desired.