I don’t like tea. There, I said it. I want to like tea. I love the idea of it — a cup of hot tea in the evening to relax, an icy, cold sweet tea on a summer afternoon.
Nope. Still don’t like it. However, I have an alternative.
Iced, sweetened hibiscus tea has been a long-time favorite of mine. Since I don’t drink soda, this beautiful garnet beverage satisfies both my thirst and my cravings for a sweet drink, without the refined sugar or corn syrup. Plus, it’s high in vitamin C.
The dried hibiscus flowers are readily available in most Hispanic grocery stores. I usually get mine at Sanwa International Grocery on Hillsborough Avenue — a large bag goes for cheap and lasts a long time.
Iced Hibiscus Tea
4 quarts Water
1/2 cup dried hibiscus flowers
1 cup maple syrup ( the real stuff, not pancake syrup), honey, or sugar*
Juice of 3 limes
1. Bring water to a boil. Remove for heat and add hibiscus.
2. Let steep for 20-30 minutes. Strain the liquid, removing the flowers, and stir in the sweetener of you choice and lime juice.
3. Pour over ice and enjoy.
* The amount of sweetener is a guideline; add more or less to your taste.
This article appears in Jul 8-14, 2010.