Best 4 Hibiscus Tea With Lime Recipes

HIBISCUS-LIME TEA

Steps:

• Bring 4 cups of water to a boil in a medium saucepan. Add the hibiscus flowers, agave syrup and lime zest and let steep 7 to 10 minutes.
• Strain through a sieve into a pitcher, discarding the solids. Add the lime juice, 2 cups cold water and 2 cups ice. Serve over ice and garnish with lime.

HIBISCUS TEA WITH VODKA AND CITRUS

Steps:

• *Can be found at specialty Latin markets
• In a medium saucepan, combine the water, hibiscus flowers, and sugar over medium-high heat. Bring the mixture to a boil, stirring occasionally, until the sugar has dissolved. Allow the mixture to cool for 25 minutes. Add the lemon juice, lime juice, and vodka.
• Place the ice in a tall pitcher. Strain the hibiscus tea into the pitcher and discard the flowers. Refrigerate until ready to use.

STRAWBERRY HIBISCUS LIMEADE

Steps:

• The night before serving, make the pineapple ice cubes: Pour pineapple juice into an ice cube tray, and allow to freeze overnight.
• To a large pot, add 6 cups of water and bring to a boil over high heat. (Alternatively, you can boil the water in a tea kettle.)
• Add the mint leaves to a pitcher, and muddle them to release oils. To the pitcher, add the tea bags, boiling water and lime juice. Stir to combine, then steep for 15 minutes.
• While the tea steeps, purée strawberries in a blender. (You should have about 1 cup purée.)
• Add strawberry purée and hibiscus syrup to the pitcher, stir and refrigerate until ready to use.
• Add pineapple ice cubes, if using, to each glass, and pour limeade over. Serve garnished with fresh strawberries, lime slices and mint.

ICED TEA WITH HIBISCUS TEA ICE CUBES

Steps:

• Place the hibiscus flowers in a teapot. Bring 1½ cups (360 ml) of the filtered water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the hibiscus and let steep for 5 minutes. Strain.
• Fill an ice cube tray with the concentrated hibiscus tea and freeze until set.
• Place the black tea leaves in a large spouted container. Bring the remaining 8 cups (2 L) water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the tea and let steep for 5 minutes.
• Fill a pitcher with the plain ice cubes. Strain the black tea through a fine-mesh sieve into the pitcher and discard the tea leaves.
• Pour the tea into glasses filled partway with hibiscus ice cubes. Garnish each glass with a lemon wheel and serve.
• For an Inside-Out Arnold Palmer, pour San Pellegrino Limonata over black tea ice cubes and garnish with a lemon wheel.
• For a Green Tea Glee, pour Topo Chico over green tea ice cubes and garnish with a mint sprig.