Tangy Hibiscus-Lime Iced Tea

F&W's Melissa Rubel Jacobson created this refreshing, sweet-tart iced tea.


Slideshow: Nonalcoholic Drinks


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  • Servings: makes about 2 quarts
KEY: Spring, Summer, Barbecue/Cookout, Easter, Graduation Party, Holiday Open House, Nonalcoholic Drinks, Make Ahead, Afternoon Tea

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  • 1 cup each of sugar and warm water
  • Zest of 4 limes, removed in strips
  • 8 cups cold water
  • 3/4 cup dried hibiscus flowers (see Note)
  • Ice cubes

How to make this recipe

  1. In a small saucepan, bring the sugar, warm water and lime zest to a boil. Remove from the heat and let steep for 30 minutes. Strain into a measuring cup.
  2. In a large saucepan, bring the cold water and hibiscus flowers to a boil. Remove from the heat; let steep for 20 minutes. Refrigerate until chilled.
  3. Strain the tea into a pitcher. Stir in 1/2 cup of the lime syrup, or more to taste. Serve the tea in tall glasses over ice.


Dried hibiscus is available at health food stores, Latin markets and tea shops. If you can't find hibiscus flowers, you can substitute dried rose hips or Celestial Seasonings Red Zinger tea (which contains hibiscus, rose hips and other herbs).

Contributed By Photo © Reed Davis Published June 2005

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