Hibiscus Tea
Discover the vibrant and tangy flavors of Costa Rican hibiscus, a refreshing pitcher-style drink that’s perfect for summer. Made from Hibiscus sabdariffa—also called “flor de Jamaica” or roselle—this deep purple-red infusion isn’t the ornamental plant you may have in your garden; instead, it’s made from the dried calyces of the flower, delivering intense tartness, rich color, and a powerhouse of antioxidants and polyphenols.
In Costa Rica, this infusion is often fermented into a light wine by letting the sweetened brew rest for a few weeks. But today, we’re celebrating the non-alcoholic version—a crisp, tart hibiscus tea that’s ideal served over ice on hot days, or as a vibrant mixer for tequila, rum, gin, or vodka.
Ingredients:
10 cups water, divided
4 oz dried hibiscus
2 cinnamon sticks
2 inches fresh ginger, peeled and thinly sliced
6 whole cloves
2 star anise
1–2 cups sugar (1 cup for lightly sweetened, 2 cups for fermenting or a sweeter tea)
Instructions:
Bring all of the water to a boil.
In a heatproof glass container, combine the dried hibiscus, cinnamon sticks, sliced ginger, cloves, and star anise.
In a separate quart-sized glass jar or a heatproof pitcher large enough to hold all the liquid, add the sugar. Pour 1 cup of the boiling water over the sugar and stir to dissolve.
Pour the remaining 9 cups of boiling water over the hibiscus and spice mixture. Let it steep for 15 minutes.
Strain the tea through a fine mesh strainer into the pitcher with the sugar syrup and stir well to combine.
Serve immediately over ice or chill in the refrigerator. This tart, ruby-red tea is incredibly refreshing and makes a great cocktail mixer as well.
