Hibiscus Lemon-Limeade Tea

Easy.

Delicious.

Refreshing…

Twist on a childhood (and adulthood, still) favorite of mine! Growing up, we called this cold drink “Jamaica” (pronounced Huh-Mike-Uh), and we got it at every Mexican store or taco shop in Southern California.  I still have it the good old-fashioned way, but this time, I decided to add a little extra zing to this beverage, which happens to be the perfect cool drink on a hot day. Aside from the health benefits of the hibiscus flower, this drink is infused with natural refreshers that help to cleanse the body too. The tangy flavors of the hibiscus paired with the tartness of the lemon & lime mixes well with the sweet agave nectar. What I like most about this drink is its versatility. You can create your own mix of flavors by adding other fruits and different sweeteners once you get accustomed to the taste!

Image result for hibiscus tea

Side-note: I like to use the leftover hibiscus flowers in my bath, beauty, and spiritual rituals. If you are into herbs and holistic healing, or curious about it, just google a few recipes/uses of the flower. 

…Back to the recipe. Get your creative hat on, and join in.


 

Ingredients

 

Serving size: 32 fl oz. (I used an old glass juice bottle to store mine in, which is a great reusable hack for your homemade teas & juices)

  • 1/2 cup of dried hibiscus flowers (may be called Jamaica flower tea in some stores, and can be found in most international stores, heath food stores, and regular grocery stores too)
  • 1/4 cup- 1/2 cup of organic agave syrup (yield 1 cup & add according to your preferred level of sweetness)
  • 6 cups of water for boiling
  • 1/2 large lemon
  • 1/2 small lime
  • Strainer/colander
  • Funnel or extra cup for pouring (optional)
  • optional add-ins: dried rose buds or rose hips, fresh mint leaves, orange peels

Instructions

  • Fill up tea kettle, sauce pan, or large french press with 4-6 cups of water
  • Add in your hibiscus flowers while the water is warming up to boiling point
  • Once water begins to boil, turn off heat and let steep for 2-3 minutes
  • Here is where things can get tricky if you do not have the supplies you need to transfer the drained tea to your pitcher or jar—I had to get a large mixing bowl, placing the colander above the bowl while pouring the contents in the pot over the strainer so that the hibiscus flowers did not get into the jar. Basically, you want to get the tea into your container without the hibiscus.
  • Once you’ve transferred the tea (which should be dark red/purple-ish) to your designated container, you can now get creative and add in your fruits and sweetener.
  • Wash & Slice lemon and lime in half.
  • Squeeze the juice into the same container with your strained tea. It also enhances the flavor when you use the zest of the lemon & lime and/or thinly slice some pieces to add to the tea.
  • Add in your agave, beginning with a small amount (less than 1/4 cup, first), mixing, and tasting to see if you prefer more. It is also important to note that when the tea is still hot, the sweetness will not be as bold, so it is always best to overestimate how sweet it is until the drink has been mixed and chilled.
  • Once you have added your desired amount of agave syrup, put the lid on your container and shake, mixing all ingredients together thoroughly. If you are using a pitcher, then just give it a good stir for 30-45 seconds.
  • Taste the tea (it will still be hot/warm, so just a small teaspoon will do for the tasting) and add anything extra as needed.
  • Allow your hibiscus lemon-limeade tea to sit at room temperature to cool for about 30 minutes before transferring to the refrigerator. If you can’t wait to taste it, like myself, then put some ice cubes in a glass, and pour away!

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A few things. The tea can be consumed hot or iced, so if you tend to like warmer drinks, then go for it. Also, the taste changes after the tea has cooled, and the lemons & limes have soaked. The shelf like depends on the amount of actual sliced lemons and limes that you put in the tea. You may notice after a few days the taste changes, due to the chopped fruit that has been infused, but it is all a matter of taste preference. I would say to keep the tea refrigerated, and drink within 3 days.

Try these neat spring & summer tings:

  • pour your tea mixture into those freezer Popsicle-makers, and make some cold treats.
  • Add in other juices or beverages to change the taste some more
  • use the tea mixture, diluted with spring water & essential/carrier oils for a body mist
  • use the tea mixture, along with preferred herbs, and place in your bubble bath

 

Comment & let us know if you tried it out!

-One Love & A Revolution

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