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
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
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
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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Put the dried hibiscus petals in a small bowl and pour over the boiling water. Leave to soften for about 5 minutes.
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.
Preheat the oven to 170°C fan (190°C/375°F/Gas Mark 5).
Spoon the batter into the prepared madeleine moulds (you will need to bake in batches). Take care not to overfill the moulds. Bake for 10–12 minutes until risen and golden.
Remove the madeleines from the moulds and place on a wire rack. Cool the moulds, then brush with melted butter and dust with flour again before baking another batch of madeleines.
Once all the madeleines have been baked and cooled, mix together the orange juice, the remaining 50g caster sugar and 3 tablespoons of the hibiscus water in a small saucepan. Stir over a medium heat until the sugar has dissolved and you have a thick syrup.
Poke a hole in the underside of each madeleine and brush over the syrup. Wait for this to soak in, then brush on a second coat of the syrup. Finish with a grating of orange zest. These are best eaten fresh on the day of baking.
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