ORANGE HIBISCUS RECIPES

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HIBISCUS ORANGE TEA RECIPE - FOOD.COM

This is easy to make with yummy results. I got my hibiscus flowers from my bulk heath food store. This turns a beautiful red color! Adapted from Easy Entertaining with Michael Chiarello.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6-8

Number Of Ingredients 7

6 cups water
4 tablespoons hibiscus fresh edible flowers
2 cinnamon sticks
1/8 cup sugar
1 small orange, sliced
ice
1 lemon, cut into wedges

Steps:

  • Bring water to boil, turn off heat add the hibiscus flowers and cinnamon sticks.
  • Cover and steep for about 20 minutes.
  • Strain tea into a pitcher, add sugar to taste.
  • Add orange slices and serve over ice.
  • Garnish each glass with a lemon slice and serve. Enjoy!

Nutrition Facts : Calories 27.2, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 5.3, CarbohydrateContent 8, FiberContent 1.2, SugarContent 5.7, ProteinContent 0.4

HIBISCUS AND BLOOD ORANGE PUNCH RECIPE | COOKING LIGHT



Hibiscus and Blood Orange Punch Recipe | Cooking Light image

The deep garnet color from hibiscus and blood oranges adds plenty of drama to this sparkling drink. The tea base also keeps the beverage much lower in sugar than soda or other juice-based punches. Make sure to let the tea bags steep in the hot water for the best flavor. Top off each glass with whatever sparkler you have on hand—sparkling wine for the adults or sparkling cider or seltzer for the kids. If you can’t find blood oranges, use navel oranges.

Provided by Adam Hickman

Total Time 140 minutes

Yield Serves 8 (serving size: about 3/4 cup)

Number Of Ingredients 6

21/2 cups water
6 hibiscus or hibiscus-orange tea bags
1 cup fresh blood orange or navel orange juice
3 Tablespoons honey
1 (750-ml) bottle sparkling wine or sparkling cider
1 blood or navel orange, halved lengthwise and cut into 10 slices

Steps:

  • Bring 21/2 cups water to a boil in a small saucepan over high; add tea bags. Remove pan from heat; let stand 5 minutes. Remove tea bags, squeezing over saucepan to release liquid. Discard tea bags. Add juice and honey to tea, stirring until honey dissolves. Refrigerate at least 2 hours. Divide tea mixture evenly among 8 ice-filled glasses. Top evenly with sparkling wine or cider. Garnish glasses with orange slices.

Nutrition Facts : Calories 125, CarbohydrateContent 17 g, FatContent 0 g, FiberContent 0 g, ProteinContent 1 g, SodiumContent 8 mg, SugarContent 15 g

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    Meanwhile, brush your madeleine moulds with melted butter, then dust them lightly with flour.

    Combine the brown sugar, 50g of the caster sugar and the eggs in a large bowl and whisk with an electric hand whisk until light and fluffy. Add the orange zest, 90g cooled melted butter, plain flour, baking powder, salt, honey and 1 tablespoon of the hibiscus water, and mix together to make a batter. Leave for a minimum of 30 minutes.

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