I am simply obsessed with tasty summer drinks right now. You may see many more on the website coming up because there are some really delicious ones out there. I think it’s going to be a HOT summer this year, so I will be looking out for anything to help cool me down! This Ginger Hibiscus Iced Tea is inspired by Chestnut Herbs Hibiscus Ginger tea recipe. I changed the amounts and changed out the lemon for pineapple because I felt like it really brightened it up a lot more.
I love the bright red color, and of course I just love ginger anything! Feel free to experiment and add more or less of whatever ingredient you like. It’s a very forgiving recipe. I couldn’t find hibiscus tea bags by themselves – they always had something else mixed in with them, but if you can find them, you can use about 10 tea bags for the gallon of tea. You can get hibiscus flowers by themselves from Frontier or Mountain Rose Herbs. You should be able to get fresh ginger at your local grocery store.
What is your favorite summer drink? Inspire me! I want to try more!
Ginger Hibiscus Iced Tea
Equipment
- 1 tea strainer or cheesecloth bag
- 1 tea pot
Ingredients
- 8 cups water, divided
- 1/4 cup dried hibiscus flowers
- 2 inch piece of ginger, peeled and sliced thinly
- 2 tbsp pineapple or orange juice concentrate (or less water, but 1 cup orange or pineapple juice. If weighing the juice concentrate, I used 27 grams)
- 1/2 cup honey (if weighing it, 75 grams seems to be just right to me)
Instructions
- Place hibiscus flowers and ginger in tea strainer or cheesecloth and tie it up securely. Put it in your iced tea jar. Make sure your iced tea jar is safe for hot liquids!!
- Bring 4 cups of the water to a boil.
- Pour over the herbs in the tea jar. Cover and steep for 10-15 minutes.
- Remove the herbs and stir in the honey, the juice concentrate, and the rest of the water.
- Let cool to room temperature, and then put in the refrigerator over night. It can also be served over ice.
