Hibiscus Mint Tea
- Ready In:
- 4 hibiscus tea bags (found in health food and some specialty stores) or 4 -6 tablespoons loose edible fresh hibiscus flowers (found in health food and some specialty stores)
- 4 -6 sprigs washed bruised fresh mint leaves or 4 mint-flavored herbal tea bags
- 1 gallon water
- 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.
Join The Conversation
What a great recipe FireChef, I really enjoyed this delicious tea. It was so quick and easy to prepare with wonderful results. You could taste both the mint and the hibiscus in the tea. I used dried hibiscus flowers with rosehip and fresh mint and let it steep in the refrigerator over night. What a beautiful color and flavor the tea had, I adored it, it was wonderful served over ice, with a slice of lime. Thanks so much for sharing your recipe which I will enjoy again.
This is lovely. I have only tried hibiscus tea once hot and didn't like it. I used the refrigerator method and fresh mint leaves. I tried it with and without lemon and prefer the lemon to cut the fruity taste a bit. I did not add sugar. I would like to make this again during the summer using the sun method.