Karkade, Agua de Jamaica, saril, zobo… the list goes on and on. Around the world people have adapted hibiscus tea to their own tastes. The tart, cranberry flavour is enjoyed hot and cold, both on its own or blended with other ingredients. In Jamaica you will find it with ginger, sugar and a dash of rum. In West Africa it’s blended with ice and mint. While in Italy ‘carcadè’ is enjoyed hot with a squeeze of lemon and a spoonful of sugar.
Our suggestion for a quick and easy hibiscus iced tea is to blend our Organic Hibiscus Flowers with honey, cinnamon with a dash of lime juice.
Make a big jug of this as you won’t want to stop after your first glass. Refreshing, sweet and very moreish! Make up a big batch that will keep in the fridge for up to 3 days.
20g Organic Hibiscus Flowers
2L boiling water
3-4tbsp honey (or to taste)
4 cinnamon sticks
– Brew all the ingredients together for 1 hour in a large teapot / heatproof jug
– Strain the flowers and cinnamon sticks from the liquid. Keep in the fridge for up to 3 days.
Tip: if you can’t wait an hour, simply reduce the amount of water so the tea becomes concentrated more quickly.
More fruity infusions with Hibiscus flowers