Hibiscus summer iced tea
The household iced tea for hot afternoons, deep ruby in the glass. Brewed double strength, cooled slowly, served over ice with a slice of lemon.
Steps
Brew double strength
Two heaped tablespoons of dried hibiscus flowers (a heaped tablespoon per portion) into a teapot. Pour over half a litre of just-boiled water. Cover and steep ten minutes. Strain into a glass jug while still hot.
Sweeten now if you wish
Hibiscus is naturally tart. While the tea is still warm is the moment to stir in a teaspoon of honey, a teaspoon of sugar, or a few drops of elderflower syrup. Or leave it unsweetened; the tart taste is part of the practice.
Cool slowly, not in the freezer
Top up the jug with cold water to a litre. Stand the jug on the counter for half an hour, then move it to the fridge until you want it. Hibiscus tastes flat if it gets shocked in the freezer.
Serve over ice with lemon
A tall glass, three or four ice cubes, a slice of lemon. Pour the chilled tea over. The colour is the point as much as the taste.
Keep the jug for a day
The tea keeps a day in the fridge, no longer. If a second pot is needed tomorrow, brew it fresh.
Hibiscus is a traditional cooling summer drink across many cultures including parts of Austria and southern Europe. In customary household amounts it is considered well tolerated. In pregnancy: occasional cups are generally fine, but a daily litre of hibiscus tea is more than a daily cup of tea; if you drink it daily ask your midwife. People taking blood-pressure medication (antihypertensives) should check with their doctor before drinking large daily amounts, since hibiscus is being studied in that context. The tart taste is hard on tooth enamel; rinse the mouth with plain water after the glass. Children can drink the family jug in small glasses.