Place hibiscus tea and 1 cup boiling water
Place teabags or loose tea and mint in the water in a sun tea jar. Let steep in the sun (or refrigerator) for several hours until the tea is a clear ruby color.
If you have used the hibiscus buds and fresh mint, strain before storage and serving.
Serve over ice with a sprig of fresh mint. May add sugar and lemon, if desired.
Place the hibiscus flowers or the teabag and cloves at the bottom of a teapot. Heat the water to boiling and pour the water into the teapot. Let the tea brew for 3 to 5 minutes and then strain or pour the tea into a cup. Stir the honey into the tea and garnish with a small slice of lemon peel.
Combine the apple juice and the cinnamon stick in a saucepan and simmer over low heat for 1 to 2 minutes, stirring occasionally. Pour the tea into the saucepan and stir all the ingredients together. Remove the cinnamon stick and pour the tea into a cup. Add sugar and garnish with a small slice of lemon peel, if desired.
Mix all ingredients together and strain into a Collins glass filled with ice.
Garnish with three key lime wheels.
HIBISCUS SYRUP:
Heat water and sugar in a small pot until sugar has melted. Remove from heat, add hibiscus and steep for 10 minutes. Remove hibiscus and cool.
Pour boiling water over hibiscus flowers or teabags.
Let steep about 30 minutes. Hibiscus looks so pretty as the purplish dried leaves turn the water deep red.
Strain into ice to speed up cooling.
Serve chilled with chunks of freshly cut pineapple. You can leave the pineapple out of the drink if you like, but it's so good and cold, don't leave it out!
If you like, mix equal parts lemonade with the tea. Yum.
Pour 4 cups boiling water over tea bags.
Cover; steep 10 minutes.
Discard tea bags.
Stir in sugar until dissolved.
Chill until ready to serve.
Stir in sparkling cider, and serve over ice.
Garnish, if desired.
Steep tea for 3-2 minutes.
Pour teaspoon by teaspoon, into icing sugar while mixing until desired consistancy is achieved.
Drizzle away!
Add tea bags to hot water and steep for 10 minutes. Add remaining ingredients and chill.
Fill glass with ice cubes pour in tea and enjoy this healthy drink.
Place hibiscus flowers in a heatproof pitcher and pour in 4 cups boiling water. Steep for 5 mins, then remove flowers.
Stir in honey and lemon juice, then cool. Cover and refrigerate until serving time.
Briefly rinse the dried flowers in cool water.
In a saucepan heat two quarts of cold water. As soon as the water begins to boil, add the dried hibiscus leaves. Immediately remove from heat and let the flowers steep for ten minutes. Pour the water from the pot into a pitcher using a strainer to separate the flowers from the water.
Stir in the sugar. Add mint and orange water.
Add ice and chill completely. May be served over ice.
In a medium saucepan, combine water and hibiscus flowers and bring to a boil.
Simmer over moderate heat for 5 minutes.
Add sugar and stir until dissolved.
Pour the drink into a medium bowl. Fill a larger bowl with ice water and set the smaller bowl inside.
Stir the drink occasionally until chilled, about 10 minutes. Strain into a pitcher and serve in tall glasses over ice.
o boil, add the dried hibiscus. Immediately remove from heat and
Stir hibiscus tea, pomegranate juice and coconut milk together over ice.
Top with sliced strawberries and serve.
o a saucepan.
Drop hibiscus flowers on top of the
Fill a cocktail shaker with ice.
Add tea and tequila, cover, and shake to combine.
Serve immediately.
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
Add anise seeds to 2 cups boiling water
Place 2 tea bags into 2 cups boiling water
*Steep both for 12 minutes and strain anise liquid into tea water
Each cup - garnish with walnuts.
Bring 1 quart water to a boil. Remove from stove; add tea bags and steep 30 to 45 minutes. Take a gallon jug and fill with about a quart of water. Add sugar, lemonade and tea. Stir well and fill remainder of jug with water. Refrigerate. This may be made several days in advance to chill thoroughly. It keeps well for a week in the refrigerator without clouding.