Although I wouldn’t say I like hot hibiscus tea, I do enjoy it iced. I only enjoy this herbal tea in the spring and summer. Layering hibiscus tea with Lemonade is a fun way to enjoy it. This bright, sweet drink is a good choice for a hot day. The layered effect will impress everyone. This tea lemonade can also be made with fresh mint for an herbaceous flavor, although this step is optional. This easy recipe for hibiscus lemonade includes tips on how to layer it.
What is Hibiscus?
The tropical Hibiscus Sabdariffa flower, which is native to Africa, can be found in warm regions around the globe. Sometimes, the hibiscus plant can also be called roselle.
The American pronunciation of it is hai bi-skuas. The British pronunciation is huhbiskuhs.
For a naturally caffeine-free infusion, the petals of Hibiscus plants can be dried and brewed like tea. It produces a bright ruby-red liquid when steeped.
Hibiscus is often used in tea blends or other recipes that require a pink or red hue. It is a natural dye used to make red food and beverages.
When consuming hibiscus, it is essential to use food-grade.
How to make Hibiscus Tea
This herbal infusion is hot or cold, iced and cold-brewed.
Begin by boiling 1 cup of water. You can steep it at boiling water temperature (100degC/212degF) since hibiscus is an herbal tea (tisane), as it does not come from the actual tea plant (Camellia sinensis).
In a mug, add 2 teaspoons of dried Hibiscus tea or 1 bag of hibiscus Tea. Let steep for at least 3 minutes.
Enjoy the tea leaves and bags from your mug by removing them or straining them.
If desired, you can add sweetener. But, I do not recommend adding milk to hibiscus.
Hibiscus is acidic so milk can curdle. This reaction can also occur in non-dairy milk, so make sure to check before substituting.
How does Hibiscus tea taste?
Hibiscus tea tastes similar to cranberries and even pomegranates. It is tart and sour, and the tartness will increase as it steeps.
To offset the tart taste, I like hibiscus with a little sweetness. I prefer hibiscus tea cold, and in this instance, with Lemonade.
How to make Layered Lemonade
Layered drinks are made by pouring the sugary liquid first. It will separate if the second liquid has less Sugar or is not sweetened.
The fresh Lemonade is sweetened using simple syrup, and the unsweetened hibiscus is slowly poured over it.
It is important to pour the unsweetened hibiscus Tea slowly over the sweetened Lemonade. If you pour too fast, the liquids could mix. When pouring tea, aim to use an ice cube.
Make sure to stir the lemonade layer before you take your first sip. This will ensure that the flavors are evenly distributed.
Easy Hibiscus Lemonade Recipe
This recipe makes one glass. To serve more, double or triple this recipe!
Here’s what you need:
2 teaspoons dried hibiscus (food grade) loose leaf tea, or 1 hibiscus bag
1/4 cup boiling water
Optional: 1 sprig of fresh mint
Take half of a lemon and mash it.
1/2 cup of cold water
1 tablespoon hot water
1 cup granulated Sugar
Make hibiscus tea. Add the dried leaves to a cup of freshly boiled water and steep for about 3-5 minutes. While steeping, cover the pot.
Could you take out the tea leaves and strain them? Add a sprig or mint. Set aside.
Make fresh Lemonade. Mix cold water with fresh lemon juice.
Make simple syrup. Combine 1 tablespoon of hot water and 1 tablespoon of granulated Sugar. This simple syrup can be added to the Lemonade.