Hibiscus Flower Water
- 2 2-ounce cones piloncillo, chopped, or 1/2 cup (packed) golden brown sugar
- jamaica (hibiscus) flowers (about 1 1/2 ounces)
- Assorted orange, lemon, and lime slices (for garnish)
Bring 8 cups water to boil in large pot. Add piloncillo and flowers. Return water to boil, stirring to dissolve piloncillo. Reduce heat and simmer uncovered 10 minutes to blend flavors. Strain liquid into pitcher. Chill until cold. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Fill glasses with ice and citrus slices. Pour liquid over and serve immediately.
20 Delicious Flower Jelly Recipes You Should Try
Dandelions and wild violets are some of the first blooms of spring. Wouldn’t it be lovely to preserve that beautiful freshness to remind you the wonders of spring even in the middle of the bleakest winter? How about other beautiful flowers such as peonies, lilacs, lavender, and bee balm?
You may already be cultivating these beautiful flowers for the lovely fragrance and beautiful blossoms, but did you know you can also turn them into pretty and delicious jellies?
Flower jellies are one of the best ways to preserve the glories of springtime. Even if you are new to canning and preserving, you can create these delicious jellies and preserve them for your family to enjoy all year. Here are twenty delicious flower jelly recipes and variations for you to try for yourself to preserve the delicate blossoms and their beautiful fragrance.
- Add the water and hibiscus into your Instant Pot insert.
- Close the Instant Pot and turn the valve to the sealing position. Set to high pressure and select pressure cook/ manual for 4 minutes.
- When done, allow a Natural Pressure release for 8 minutes before releasing the rest of the pressure.
- Strain the flowers out of the drink and serve.
Note: cook time listed does not include the time it takes for Instant Pot to come up to pressure.
10 PROVEN Tips to Get Rid of Aphids on Hibiscus Plants
If there are less than a dozen aphids…
- Use a dry paper towel, pick the aphids off the individual hibiscus leaves, and gently crush them.
- Dispose of the dead aphids in a garbage bag. Leaving potentially alive aphids behind will just cause a re-infestation.
- After removing the aphids you should inspect your leaf or hibiscus plant to ensure there are no more aphids.
- Use a wet paper towel to rub any sap or residue from your leaf or hibiscus plant to prevent additional aphids or even ants from attacking your plant.
If there are more than a dozen aphids…
- Use a wet paper towel to gently brush the aphids off the hibiscus leaves and into a garbage can.
- Because some aphids have wings and others can crawl at a relatively fast speed you should never brush them into the grass. This can cause re-infestation or infestation of other hibiscus plants.
- After removing the aphids, you should again inspect your leaves and hibiscus plants to ensure there are no more aphids
- Use another wet paper towel to rub any sap or residue from your leaf or hibiscus plant to prevent additional aphids or harmful insects like ants from attacking your plant.
Find more hormone-balancing recipes in Overcoming Estrogen Dominance
In Overcoming Estrogen Dominance, my goal is to empower and give you the tools to take control of your hormones and health.
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Steps to Make Hot Hibiscus Tea
For complete brewing guide, full ingredients, and instructions, scroll to the bottom.
- Boil water.
Using an electric kettle with temperature settings to boil water for tea makes it easy to get the water temperature just right. Boil more than needed since you want extra to warm up the teapot.
- Warm up teapot.
Pour some hot water into the teapot and swirl it around a bit. Discard the water.
- Put dried hibiscus into the teapot and add hot water. Cover teapot and steep.
- Strain hibiscus solids and pour hot tea into a teacup.
Tea Sommelier&rsquos Tip: Warming up the teapot helps to brew the tea properly, keeping the water temperature hot.
Try the Different Ways to Make Hibiscus Tea
Now you know how to make many different types of hibiscus beverages, and it’s time to try them out to find your favorite.
Iced hibiscus tea with ginger, cinnamon, honey, and a dash of lime juice, is something I recommend for a hot summer day. Whereas during the wintertime after a workday it’s nice to relax with a cup of hot hibiscus tea.
After you try these recipes, post a comment below and tell me how you liked them. Also, if you have your own recipe or any other experience or question related to hibiscus tea, don’t hesitate to share it!
Looking for more healthy herbal tea recipes? Here are some of my favorites:
Enjoy your tea!
Ps. If you liked my hibiscus tea recipes, please share this post so others can find it too. Thanks!
Table of Contents
Hibiscus tea comes from the hibiscus flower and most likely originated in Africa. Over the past few years, it’s become popular in other countries, including the United States. Hibiscus’s biggest claim to fame is in Starbucks ’ “Pink Drink.” Thankfully, you don’t have to succumb to sugary beverages to enjoy this tea. There are many different blends of hibiscus that you can make at home.
Hibiscus tea is made by steeping the plant’s petals, dried or fresh, in hot water. The flower gives the tea a gorgeous red color that makes the prettiest drinks. The flavor of this tea is slightly tart, almost like sour cherries, and it pairs well with milder teas, like green tea! When purchasing hibiscus tea, your best bet is to go with tea bags versus a pre-made tea. Pre-made teas can often include hidden chemicals and sugar.
Ingredients in hibiscus flower tacos
Hibiscus flower tacos are made with typical taco fixings like onion, cilantro, and tortillas! To go the extra flavor mile, lather on garlic, chipotle sauce, and lots of lime juice for a creamy, zesty flavor party.
- Hibiscus Flowers: First, you’ll need 2 cups of dried hibiscus flowers. Aim for whole flowers, not cut pieces. I have the best luck finding these online.
- Onion: Next, grab a medium sized white onion. It will need to be diced into fine pieces and divided – half for sautéing with the hibiscus, and half for using in our Mexican cilantro relish.
- Cilantro: ½ cup of finely chopped, fresh cilantro will add a great herby flavor to the tacos.
- Lime: The juice of 1 lime will add a nice tangy touch!
- Garlic: Use 4 cloves of minced garlic to infuse the filling with loads of flavor.
- Chipotle Sauce: We’ll use the chipotle sauce from a jar of adobo peppers! This adds just enough heat and smokiness without overpowering the flavor.
- Salt & Pepper: Season with ½ tsp each of salt and pepper to help amp up the flavors in the tacos.
- Tortillas: Serve in 6 small tortillas. You can use corn tortillas if looking for a gluten-free option!
- Optional Toppings: Optionally serve with your favorite toppings like pineapple, jalapeños, avocado, and sour cream.
How do you make hibiscus syrup?
For this hibiscus simple syrup recipe I like to make a rich simple syrup. Simple syrup is typically a 1:1 ratio of sugar to water. I like to go with a 1.5:1 sugar to water for a richer syrup.
I add the sugar and hibiscus to the pan then add the water. I use regular white granulated sugar for this recipe, you can also use Demerara sugar if you like.
The hibiscus already starts to cast a red hue in the water before the syrup is cooked. Hibiscus is used along side beets in natural food dyes and you can see why, it is such a strong beautiful red color.
I heat the syrup until boiling, stirring to dissolve the sugar, then I lower to a simmer to thicken the syrup slightly. About 10 minutes of simmering.
Remove from heat, cover pan with a lid and let steep for an hour. Or overnight if you forget the pan is on the literal back burner of your stove. The longer you steep the richer the flavor and color.
Strain into a bowl, cup, jar etc. I strain into a large measuring cup first since I tend to make a mess. You can see how plumped up the hibiscus is after being simmered and steeped. These now have a chewy texture to them and can be eaten like dried cranberries or cherries. They are pretty sticky at this point so keep that in mind if keeping them to snack on.
You could also keep these in a jar with the syrup and use for cake decorations or cocktails later on. I might play around with making my own candied hibiscus using these rehydrated calyces. Usually candied hibiscus is made from fresh hibiscus calyces, not dried and rehydrated. I will let you know how it comes out.