Hibiscus tea isn’t my favorite when ready scorching however I take pleasure in it iced. So, I normally solely drink this natural tea throughout the spring and summer season months. A enjoyable approach to serve hibiscus tea is layered with lemonade. This attractive vibrant drink is nice, tangy and a terrific alternative when that you must quench your thirst on a heat day! Plus, the layered impact is bound to impress a crowd. For an herbaceous observe, I additionally like including contemporary mint to this tea lemonade, however that step is totally non-obligatory. Learn to make this simple hibiscus lemonade recipe together with tricks to make it layered, too!
Native to Africa, the tropical Hibiscus sabdariffa flower is present in heat climates world wide. The hibiscus plant can also be generally generally known as roselle.
The American pronunciation is hai-bi-skuhs. The British pronunciation is huh-bi-skuhs.
The petals from the Hibiscus plant might be dried and steeped like tea for a naturally caffeine-free infusion. When steeped, it produces a vibrant ruby purple liquid.
It’s widespread to search out hibiscus in tea blends and different recipes when a purple or pink hue is required. It’s a terrific pure purple dye for meals and drinks.
It is very important use food-grade hibiscus when consuming it although.
Easy methods to Make Hibiscus Tea
Begin by boiling 1 cup of water. Since hibiscus is an natural tea (tisane) because it doesn’t come from the precise tea plant (Camellia Sinensis), it may be steeped at boiling water temperature (100°C/212°F).
Pour the freshly boiled water in a mug with 2 teaspoons of dried hibiscus tea or 1 hibiscus tea bag. Cowl and let steep for 3-5 minutes.
Take away or pressure the tea leaves or tea bag from the mug and luxuriate in!
If desired, you’ll be able to add sweetener. Nevertheless, I don’t suggest including dairy milk to hibiscus tea.
Hibiscus is acidic so the milk can curdle. Some non-dairy milks may react this manner, so watch out when utilizing a substitute.
What does Hibiscus tea style like?
The flavour of hibiscus tea is much like cranberries and even pomegranates. It’s bitter and tart and that tartness will get stronger the longer it steeps.
Personally, I desire hibiscus with a little bit of sweetener to offset the tart flavour a bit. I additionally desire hibiscus tea iced up scorching and on this case combined with lemonade!
Easy methods to Make a Layered Lemonade
The key to creating layered drinks is pouring the liquid with the upper sugar content material first. When the second liquid is unsweetened or much less candy it’s going to keep separated.
On this case, the contemporary lemonade is sweetened with easy syrup and unsweetened hibiscus tea is slowly poured on high of it.
Pouring the unsweetened hibiscus tea very slowly over the sweetened lemonade is essential. Too quick and the liquids could mix. It additionally helps to purpose for an ice dice when pouring the tea.
Simply don’t neglect to stir the layered lemonade earlier than the primary sip so the flavours are evenly distributed!
This recipe makes 1 glass. Double or triple the recipe to serve extra!
Here’s what you’ll need:
For the Hibiscus Tea:
2 teaspoons dried hibiscus (food-grade) unfastened leaf tea or 1 hibiscus tea bag
1/4 cup scorching water, freshly boiled
1 sprig of contemporary mint (non-obligatory)
For the Recent Lemonade:
Juice from half a lemon
1/2 cup chilly water
1 tablespoon scorching water
1 tablespoon granulated sugar
First, make hibiscus tea! Steep the dried hibiscus leaves with a sprig of contemporary mint (non-obligatory) in freshly boiled water for 3-5 minutes. Cowl whereas steeping.
Take away or pressure the tea leaves and sprig of mint. Put aside.
Put together the contemporary lemonade. Mix chilly water and contemporary lemon juice.
Make easy syrup. Combine collectively the 1 tablespoon scorching water with 1 tablespoon granulated sugar. Add this straightforward syrup to the lemonade.
Assemble the drink. Fill a tall glass with ice and add the lemonade.
Subsequent, slowly pour the steeped hibiscus tea over the ice cubes to make the layered lemonade.
Garnish with lemon slices and contemporary mint. Stir earlier than having fun with!
FOR HIBISCUS TEA
- 2 teaspoons dried hibiscus (food-grade) unfastened leaf tea or 1 hibiscus tea bag
- 1/4 cup water, freshly boiled
- 1 sprig of contemporary mint (non-obligatory)
FOR FRESH LEMONADE
- Juice from half a lemon
- 1/2 cup chilly water
- 1 tablespoon scorching water
- 1 tablespoon granulated sugar
TO MAKE HIBISCUS TEA
1. Steep dried hibiscus leaves with a sprig of contemporary mint (non-obligatory) in freshly boiled water for 3-5 minutes. Cowl whereas steeping.
2. Take away or pressure the tea leaves and sprig of mint. Put aside.
TO MAKE FRESH LEMONADE
1. Mix chilly water and contemporary lemon juice.
2. Combine collectively the 1 tablespoon scorching water with 1 tablespoon granulated sugar. Add this straightforward syrup to the lemonade.
1. Fill a tall glass with ice and add the contemporary lemonade.
2. Slowly pour the steeped hibiscus tea over the ice cubes to make the layered lemonade.
3. Garnish with lemon slices and contemporary mint. Stir earlier than having fun with!
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Do you favor hibiscus tea scorching or chilly? Let me know within the feedback!