Hibiscus teas, both hot and cold, have been enjoyed around the world for centuries. The most familiar (in North America, at least) is jamaica, an iced hibiscus tea popular in Mexico and other Latin American countries that is typically infused with cinnamon or other aromatic spices. Similar drinks include the Caribbean sorrel and the African zobo. These tart, vibrant red beverages are perfect for cooling off on a hot summer day – which is why they have become summertime staples for Chele and I. The cold-brewed version on offer here is our own twist on the classic jamaica, adding in some of our favorite aromatics in lavender and clove.
Cold-brewing hibiscus tea is not only simple, but also maximizes the tart, fruity flavor and color extracted from the flowers (OK, technically it is the calyxes that are used, but they are invariable sold as “flowers” so that is what we will keep calling them). It also avoids the “cooked” flavor that comes with hot-brewing methods, allowing this to come across almost more like a fruit juice than a tea.
Cold-brewed Lavender Hibiscus Iced Tea
Ingredients
- 1 cup dried hibiscus flowers
- 1 Tbsp dried lavender
- 1 Tbsp whole cloves
- 2 quarts cold water
- ¼ to ½ cup sugar (more or less taste)
- 1 cup water
Instructions
- Add hibiscus, lavender, and cloves to a 2 quart pitcher. Fill with cold water, leaving room for another 1 to 1 ½ cups.
- Chill in refrigerator for 8 to 12 hours.
- Strain liquid into another pitcher. Discard solids.
- In a small pot, heat desired amount of sugar and 1 cup water until completely dissolved (don't boil). Stir into tea, and adjust sweetness to taste. We recommend starting light on the sweetener, and adding more if needed.
Notes
- Hibiscus flowers (often sold as jamaica flowers/flores de jamaica), are readily available at Hispanic markets, online, and at many mainstream supermarkets. Here in the Chicago area, you can find bags of them at Tony’s Fresh Market in the Hispanic spice section, and in bulk at Meijer (near the chiles and Hispanic produce) and Whole Foods (in the bulk foods section). [Celiacs please take note: Meijer stores their jamaica flower in bins shared with duros (Mexican pasta), and therefore cannot be assumed to be free of wheat gluten].
- Feel free to use whatever sweetener you prefer – if you don’t want to use refined sugar, raw/demerara sugar works just as well. You can also substitute honey, agave, stevia, or whatever else you like.
- The longer you let the tea brew, the stronger it will be. 8 hours is about the minimum to achieve the proper flavor through cold brewing, but don’t let it go much longer than 12, or it will start to turn bitter. If you do forget about it and let it brew too long, you may be able to salvage the batch by diluting it with additional water.
- Don’t freak out over the amount of lavender in this recipe. 1 Tablespoon may sound like a lot, but the hibiscus has such a strong flavor that it will meld nicely. We promise it won’t taste like soap!
- For variety, try swapping out other aromatics for the cloves – cinnamon sticks, canela, star anise, and fresh ginger are all excellent choices. For even more variety, try adding a ½ cup of sliced fresh fruit when you start brewing – a personal favorite of ours are cape gooseberries (aka goldenberries), but other berries, oranges, and pineapple also work well.
