Hibiscus Tea

Maroon-colored dried hibiscus flowers from Jamaica are available at Caribbean and Mexican groceries. They make a fragrant and intense ruby-red drink that Mexicans serve very sweet.

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  • Servings: MAKES ABOUT 2 QUARTS

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  • 4 ounces dried hibiscus flowers
  • 2 1/2 quarts cold water
  • 1 1/2 to 2 cups sugar
  • Crushed ice and orange slices

How to make this recipe

  1. In a large saucepan, combine the hibiscus flowers and water and bring to a boil. Simmer over moderate heat for 30 minutes. Strain and let cool, then stir in the sugar until it dissolves. Refrigerate until very cold. Serve the tea over ice and garnish with orange slices.

Contributed By Photo © Monica Buck Published September 1999

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