HIBISCUS LEMON TEA RECIPES
HIBISCUS LEMON ICED TEA RECIPE | REAL SIMPLE
It only takes three ingredients to make this refreshing, fuchsia-hued drink, which is likely to become your go to sip of the summer. The gorgeous color comes from dried hibiscus flowers, which brew into a delicious tea with just a hint of tartness, which comes from the tea’s high antioxidant properties. Fresh lemon juice adds zing, and a lemon peel-infused simple syrup rounds out the recipe’s flavors. If you’re sensitive to sugar, start with just half the syrup and adjust to taste, or top off with a splash of sparkling water as an alternative.
Provided by Ananda Eidelstein
Total Time 2 hours 30 minutes
Yield Serves 6
Number Of Ingredients 3
Steps:
- Bring 3 cups water to a boil in a small saucepan over medium-high. Add tea bags; let steep for 30 minutes. Gently squeeze tea bags to release any excess liquid and discard. Pour tea into a pitcher.
- While tea steeps, peel lemon zest into strips. Squeeze lemons to yield ¼ cup juice; set aside.
- Make lemon syrup: Bring sugar and ½ cup water to a simmer in a small saucepan over medium-high. Cook, stirring often, until sugar dissolves, about 3 minutes. Remove from heat; add lemon strips. Let cool for 30 minutes. Remove and discard lemon strips.
- Stir lemon syrup, lemon juice, and 4 cups water into tea. Refrigerate until cold, about 2 hours. Serve over ice. Store, covered, in refrigerator for up to 3 days.
HIBISCUS TEA RECIPE | MICHAEL CHIARELLO | FOOD NETWORK
Provided by Michael Chiarello : Food Network
Categories beverage
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring water to light boil, turn off heat add the hibiscus flowers and cinnamon sticks. Cover and steep for 20 minutes.
- Strain tea into desired container, add sugar and orange slices and serve over ice. Garnish each glass with a lemon slice.
- Chef Notes: This tea recipe can easily be doubled for a larger serving. When using herbs in tea making, longer is not better. Heating the herbs for extended time can release unfavorable qualities and bitterness found in herbs. The key is to add MORE herbs to strengthen flavor.
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- Preheat oven to 350 degrees. Cream together butter, sugar, and vanilla in a stand mixer. Add in flour and salt, mixing just until combined. Lightly flour fingers so they don't stick to the dough. Press dough into a 9 x 9 baking pan that has been lined with parchment paper, press evenly across the bottom of the pan. Chill for 15 minutes. Bake crust for 15 minutes until just lightly browned; set aside to cool, leaving the oven on. Meanwhile, make the filling. Stir the hibiscus into the lemon juice; let sit for 15 minutes until it's a dark pink color, then strain and discard the hibiscus. Whisk eggs and sugar together until well blended; stir in the lemon juice; blend in the flour. Pour the filling over the crust; bake 20-25 minutes, until the center of the filling is set and not jiggly. Let cool fully before slicing. Dust with powdered sugar before serving. (Be sure to chill them before you attempt to remove them.) Makes 9 large or 16 small bars *Any type of good hibiscus tea can be used for this, but the more hibiscus flowers in the formulation, the better. If using bagged tea, tear it open and use the loose tea.
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