Spiced Hibiscus Iced Tea with Orange and Ginger
Inspired by techniques from America's Test Kitchen.
A deep ruby, caffeine-free iced tea: dried hibiscus steeped with citrus peel, ginger and whole spices, sweetened with honey and served very cold.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- large saucepan with a lid
- vegetable peeler
- fine sieve
- large jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 40 kcal |
| Protein | 0.1 g |
| Carbohydrate | 10.9 g |
| of which sugars | 10.2 g |
| of which free sugars | 10.1 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0.1 g |
| Salt | 0.03 g |
Protein per 100 kcal
0.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Infusion
- 40 g dried hibiscus flowers
- 1.5 l water
- 1 orange: 4 wide strips of zest and 30 ml juice
- 1 lemon: 4 wide strips of zest and 30 ml juice
- 10 g fresh ginger, thinly sliced
- 1 cinnamon stick
- 1 star anise
- 2 whole cloves
To finish
- 70 g runny honey, or to taste
To serve
- 500 g ice
- 1
Boil. Bring the water to the boil in a large saucepan, then take the pan off the heat.
- 2
Steep. Add the hibiscus, the orange and lemon zest strips and juices, the ginger, cinnamon, star anise and cloves. Cover and leave for 20 minutes; the liquid turns ruby and smells warmly spiced. Steeping off the heat keeps the flavour bright rather than stewed.
- 3
Strain and sweeten. Pour through a fine sieve into a large jug, pressing the flowers lightly, and stir in the honey while the liquid is still warm so it dissolves completely.
- 4
Chill. Let it cool, then refrigerate for at least an hour. Taste again once cold, since chilling dulls sweetness, and add more honey if needed.
- 5
Serve. Pour over lots of ice.
Storage
Keeps up to 7 days in a covered jug in the fridge. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
