Hibiscus Mint Tea
I’m working on branching out on my drinks since I’m not a huge water fan for every drink of my day and the iced tea I was drinking for awhile was Chik-fil-A’s unsweetened iced tea which is hands down my favorite unsweetened iced tea. But seriously, how absurd to go through a fast food drive through to buy gallons of unsweetened tea. It’s been so been super hot here I’ve been mixing up my own drinks and I’ve hit on a real winner. A sidenote on my tea: I’m from the South and while I don’t drink my tea super sweet, I do drink it strong. Here goes, drink up.
Hibiscus Mint Iced Tea
1 cup dried hibiscus, “Flor de Jamaica”
10 fresh mint leaves
3 large bags pekoe tea
10 cups of water
To sweeten, I used a 2 tablespoons honey and 2 tablespoons piloncillo (unrefined solid cane sugar) I had picked up at the store while getting the hibiscus flowers. I granulate the cone using a small grate which works perfect. It ends up being superfine which dissolves easily. Dried hibiscus flowers are also known as red sorrel, flor de jamaica or roselle and can be easily found in your local Spanish grocery store. Buy a few bags cause you’ll love the stuff. It’s a bit tart like cranberry juice so it makes yummy iced tea or as mixers in alcoholic beverages.
I boil my water, add the tea bits and then pour into my tea pitcher on top of any sweetener. I stir to dissolve sugar and then fill the rest of my container with ice which dilutes the tea a bit as it cools it. I have a glass pitcher like this that I like because it holds enough that I can drink it in 1-2 days before the tea spoils.