Ingredients:

  • 40 grams (1.5 oz or 1 cup lightly packed) Dried Hibiscus Calyxes
  • 1 Litre (4 cups) Filtered Water
  • 55 grams (1/4 cup) Granulated Sugar or Honey (optional, to taste)
  • Pinch of Salt (Optional)
  • 5 cm (2 inches) Fresh Ginger, sliced (Optional aromatic)
  • 1 large Cinnamon Stick (Optional aromatic)

Instructions:

  1. Bring the 1 Litre (4 cups) of filtered water to a rolling boil in a medium non-reactive saucepan (avoid aluminum).
  2. Remove the saucepan immediately from the heat. Carefully add the dried hibiscus calyxes, sugar (if using), and any aromatics (ginger, cinnamon) to the hot water.
  3. Stir briefly to dissolve the sugar. Cover the saucepan tightly and allow the mixture to steep off the heat for 10 to 15 minutes. The liquid should turn a deep, vibrant ruby red color.
  4. After 10 minutes, taste a small amount of the infusion. If needed, stir in additional sweetener now while the liquid is still warm enough to dissolve it easily.
  5. Pour the mixture through a fine-mesh sieve or a sieve lined with cheesecloth into your heatproof pitcher or serving container, ensuring all solids are removed. Squeeze the solids gently to extract maximum flavor before discarding them.
  6. Serve the tea hot immediately, or allow it to cool completely to room temperature before chilling in the refrigerator for at least 2 hours. Serve iced garnished with a lime wheel and mint.