Place hibiscus tea and 1 cup boiling water
ater, remove from heat, add tea bags and steep for 20
Simmer tea, cinnamon and cloves in 4 cups water for 30 minutes.
Dissolve Jell-O in 2 cups boiling water.
Pour Jell-O mixture into large container.
Then add 6 cups cold water.
Now add sugar and pineapple juice.
Squeeze and strain lemons and add to Jell-O mixture.
Strain tea mixture and combine with Jell-O mixture.
Makes more than one gallon.
Serve cold for punch and hot for tea.
Combine first 3 ingredients; cook over low heat, stirring until dissolved. Add remaining ingredients; mix well. Serve hot. If tea is too strong, add hot water. Makes 10 servings. Preparation time: 0:30.
Combine all ingredients and store in tightly covered jar.
Use 1 teaspoon per teacup for hot spiced tea.
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.
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 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.
o a saucepan.
Drop hibiscus flowers on top of the
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!
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.
Fill a cocktail shaker with ice.
Add tea and tequila, cover, and shake to combine.
Serve immediately.