Nile Valley Herbs Hibiscus Tea Recipes
We’ve assembled these recipes for your enjoyment. Enjoy!
Hibiscus and Ginger Iced Tea
(from Martha Stewart Living July 2006)
Put 4 cups water, 1 tablespoon thinly sliced peeled fresh ginger, and 3/4 cup sugar into a medium sauce pan. Bring to a boil over medium high heat, stirring until sugar has dissolved. Remove from heat and add 4 hibiscus tea bags. Cover, and let steep 15 minutes.
Pour through a fine sieve into a bowl set in an ice water bath. Let cool. Stir in 2 tablespoons of fresh lemon juice. Serve over crushed ice, and garnish with lemon wedges. Serve!!
(traditional Nile Valley hibiscus tea)
Bring water to a boil, then stop the heat and add Nile Valley Hibiscus or Hibiscus Mint, a spoonful or a teabag for each cup. Let steep. Sweeten with sugar or honey or enjoy the natural tart flavor of the tea.
(a refreshing cold drink)
Boil water, then stop the heat before adding Nile Valley Hibiscus Mint, a cup for each gallon of water. Let it steep, then chill. You can let the flowers soak until you are ready to strain and drink the refreshing cold beverage. (You can also steep the hibiscus flowers in cold water)
Awad’s Ginger Grape Hi
(a refreshing energy drink; makes one gallon of strong beverage)
Wash fresh ginger root and use a juicer, blender, or food processor to extract the ginger juice. Strain and squeeze the ginger pulp for maximum extraction of juice. Add a cup of ginger juice to a gallon of strained Nile Valley Hibiscus Mint (See “Cold Hi” recipe). Sweeten to taste.. a can of frozen pure white grape juice concentrate to one gallon is recommended. (Some people prefer to use apple juice, sugar or honey.)
The fantastic recipes below appeared in “Red Hot and Cool: It’s Hibiscus” by Suzanne Hamlin in the “DINING OUT” section of the NEW YORK TIMES on May 1, 2002. Try them with NILE VALLEY HERBS HIBISCUS or HIBISCUS MINT tea.
(time: 35 minutes)
- 1 cup dried hibiscus*
- sugar** to taste
- Yield: 2 to 3 quarts
Bring 2 quarts water to a boil in a large pot. Put hibiscus in water in a large non-reactive bowl, and pour hot water over it. Steep 30 minutes or longer. Strain through a sieve, and discard hibiscus. Add sugar** to taste, and more water, if desired, for a less concentrated flavor. Serve hot or cold.
(time: 5 minutes)
- 3 cups brewed hibiscus (see recipe)
- 1 cup orange juice
- 1/4 cup lime juice
- Yield: 4 servings
Finely grated rind of one lime 1 to 3 teaspoons of finely grated ginger or ginger juice 2 to 4 tablespoons sugar** to taste fresh mint leaves, optional Combine all ingredients in a pitcher. Serve chilled or over ice, garnished with mint.
Raspberry Hibiscus Sauce
(time: 5 minutes, plus chilling time)
- 2 cups karkaday cooler (see recipe)
- 1 12-ounce bag frozen raspberries
- Yield: 3 cups
Place cooler and berries in a blender or food processor, and blend. Strain if desired, and chill. Use as a sauce for vanilla ice cream or for a mixture of fruits like mangoes, papayas, litchis and kiwis. The sauce can be frozen and eaten as a sorbet.
* Hibiscus Mint works in all these recipes too!
** At Nile Valley Herbs, we like to sweeten with frozen 100% White Grape juice concentrate to taste