We made some delicious and nutritious hibiscus tea from the roselles we picked up at the farmer’s market. It requires a few steps for preparation, so here are the ingredients:
The woman working the stand where we bought the roselles told us we’d need to use one half gallon of water to every small green basket we planned to make. The baskets were like the ones your strawberries might come in, approximately 6oz, and we bought two, resulting in our use of one gallon of water. This recipe is geared toward that quantity of tea. Lower the amounts to be appropriate for smaller amounts.
– ¾ cup of sugar
– 6 lemons for juice
– 2 clementine oranges for juice
– Ginger root, about a 3” piece, peeled and sliced
1. Place the water over medium heat in a large pot, and add the ginger slices as the water begins to heat
2. As the water starts to come to a boil, squeeze the fresh lemons and clementine oranges into the water. Use a strainer to prevent having seeds end up in the pot.
3. When the water is boiling, add the sugar and stir.
4. Add the roselles last, turning the heat off as they steep in the pot.
5. Taste your mixture at this point and see if it’s where you like it. You may want to add more sugar for taste.
6. Allow the roselles to steep for two hours.
7. Pour the tea through a strainer to remove all roselle buds and ginger.
8. Enjoy your tea either warm or place in the refrigerator to chill.
The tea gave off a cranberry-like taste, which balanced well with the citrus and ginger. In addition to its beautiful hue, the roselle plant contains many antioxidants, and helps to reduce blood pressure, cholesterol levels, and helps prevent cancer. Um, yes, please!
I’m not very familiar with hibiscus outside of the pretty flowers, but I’m hooked! I look forward to making more.