Hibiscus Punch

For those without easy access to dried hibiscus flowers or pieces - or even fresh ones - Tazo's "Passion" herbal tea is mostly hibiscus, with orange peel and rose hips, so it makes a decent substitute!

Egyptians drink a similar drink called "karkadeh" (Egyptian Arabic word for hibiscus). You may be able to find dried hibiscus leaves/tea at an Arabic or halal grocery store. The basic recipe is an iced tea with sugar, but many will add mint, a little lemon juice, or orange blossom water for flavor. It is one of the most refreshing beverages to have in the hot summer.

Instead of adding sugar or agave syrup, I serve my iced teas with frozen mango chunks - which serves both to cool the tea and adds sweetness to the mix.

In a tall champagne flute, pour 2 parts hibiscus tea, 1 part Grand Marnier, then top with Prosecco. Garnish with lime wedge. You can substitute seltzer water for a non-alcoholic version. You can also mix in a punch bowl for a holiday party.

Celestial Red Zinger tea ..perfectly balanced , add some mint and you are good to go. No muss no fuss.

I freeze some of the tea in an ice cube tray so the tea won't be diluted by regular ice cubes when I serve it.

A lovely drink, hot or cold! Hibiscus is a soporific and lowers blood pressure...some of us like the tart intensity of the drink unsweetened. Try it, if you like sour things.

I grow my own Thai hibiscus every summer and dry the calyxes so I can make tea from it the following summer. I make a very simple version - I just steep a small handful in a quart jar overnight, then strain out the hibiscus and add some stevia sweetener. Serve over ice by itself, or mixed with some soda water or Sprite. Add a little gin if you want a kick. I've never had a more refreshing drink to come inside to after sweating in the garden for hours.

Making this for years, to rave reviews. Add extra flavor by mixing in the juice of a couple oranges when you're done. And I usually mix my sugars, 2-1 either piloncillo, the Mexican raw sugar or brown sugar and organic cane sugar. Usually omit ginger and allspice; you just need the cinnamon stick, maybe a single clove. Hate to say it, but this recipe needs more sugar.

And this tea is a mild diuretic. Be forewarned.

In francophone West Africa this is called Bissap. In the Levant, it's called Karkedeh. Both are so good and totally refreshing! In some parts of West Africa, the hibiscus is steeped with small chunks of pineapple, mint, and ginger, and then the whole mixture is squeezed against sieve or in a towel to get out the most flavor. The pineapple is a natural sweetener and the flavor of the four ingredients together is absolutely delicious.

Traditionally, the flower petals of Hibiscus sabdariffa, also known as Roselle, are not used in Sorrel. The deep red calyces which cover the seed pod are used to make the tea. A handful of dried or fresh calyces are infused with desired spices, and some orange peel, then cooled, and served over ice. I make this drink from the plants that I grow in my garden on Saba. Sorrel is popular at Christmas time.

Red zinger tea is hibiscus.

There's a huge difference between whole heads and just the petals (sepals), about two-fold by weight (2 oz whole heads is about 1.5 cup, 2 oz petals is about 3/4 cup). I make this a lot, 2 oz hibiscus to about 11 cups final drink (I make a concentrate and then dilute by half with seltzer). I very untraditionally (though no more untraditional then agave syrup, bleah) use apple juice concentrate to sweeten.