How to Make Hibiscus Tea?
Here's a classic spin to your otherwise mundane tea. Hibiscus tea has a number of health benefits. You can get
dried hibiscus flowers easily from departmental stores or online portals. If you find them in your garden, nothing
like it. The red color in the tea is because of these flowers. So, without any further ado, let's take a look at how
to prepare it.
dried hibiscus flowers easily from departmental stores or online portals. If you find them in your garden, nothing
like it. The red color in the tea is because of these flowers. So, without any further ado, let's take a look at how
to prepare it.
Ingredients
- 2 tsp dried hibiscus flowers
- boiling water
- cinnamon stick optional
- clove optional
- tea bag optional
- lime wedges optional
- ginger optional
- mint leaves optional
- On the stove, keep a pot of water to boil. Meanwhile, keep all the ingredients ready for the recipe, if you haven't.
- Take 2 tsp of dried hibiscus flowers, which equals to 10 ml of the same (to be more accurate) and add it to the boiling water. You are free to add more or less of the hibiscus flowers, depending on how strong you want your tea to be. It's important to note here that hibiscus tea doesn't have caffeine, so adding a lot of it won't have an adverse effect on your health.
- Once the water is boiled, pour the water slowly and steadily into a teapot. Make sure you have worn mittens/gloves to protect your hands from any kind of burns.
- If you want to add caffeine to your tea, add a tea bag to the concoction. Allow it to steep for five minutes. While you wait, the hibiscus flowers will give the water a somewhat sharp, zingy taste. If you wish your tea to be strong, allow it to steep for more than 5 minutes.
- Once done, pour the tea into your cup, using a metal strainer. If your teapot has an in-built filter, the process will be way easier. Some people like to chew the hibiscus petals and don't prefer to strain them. You can try that as well if you like.
- Don't forget to add your preferred sweetener to the beverage. Try it with honey if you can, as it goes very well with the zestfully tart flavor of the tea. You can add sugar or stevia as well, depending on your choice.
- Hibiscus tea in a kettle and a teacup alongside cookies and flowers
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Ingredients:
- 1 cup dried hibiscus flowers*
- 1/4 cup olive oil
- 1 large onion, thinly sliced
- 2 large carrots, grated
- 1/2 cup grated jicama
- 1/4 cup sugar
- 1/2 teaspoon ground dried oregano
- 1/4 teaspoon dried thyme leaves
- Kosher salt and freshly ground black pepper
For Sauce:
2 pounds ripe plum tomatoes, cored, halved
(or substitute 1 28-ounce can of whole plum tomatoes, drained and halved)
1/2 white onion, chopped
3 garlic cloves, thinly sliced2 canned chipotle chiles in adobo
2 tablespoons vegetable oil
3 large dried bay leaves
Kosher salt
2 pounds ripe plum tomatoes, cored, halved
(or substitute 1 28-ounce can of whole plum tomatoes, drained and halved)
1/2 white onion, chopped
3 garlic cloves, thinly sliced2 canned chipotle chiles in adobo
2 tablespoons vegetable oil
3 large dried bay leaves
Kosher salt
For Assembly:
Vegetable oil, for frying
12 6-inch corn tortillas
1 cup sour cream
1 cup thinly sliced purple cabbage (from about 1/2 a small cabbage)
1/2 cup Cotija or feta cheese, crumbled
Vegetable oil, for frying
12 6-inch corn tortillas
1 cup sour cream
1 cup thinly sliced purple cabbage (from about 1/2 a small cabbage)
1/2 cup Cotija or feta cheese, crumbled
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"Died hibiscus flowers, also called Jamaica flowers, are available at Caer & Dee's Apothecary of Natural Remedies."
Directions:
- For filling, bring hibiscus flowers and 2 cups water to a simmer in a small saucepan. Remove from heat; let steep until flowers are just tender, 5-8 minutes. Strain, reserving flowers (the liquid can be saved for another use).
- Heat olive oil in a large heavy pot over medium heat; add onion and saut* until softened, 3 to 5 minutes. Add softened hibiscus flowers, carrots, jicama, sugar, oregano, and thyme and cook, stirring occasionally, until carrots are tender and liquid is mostly evaporated, about 15 minutes. Season with salt and pepper. Keep warm.
- Meanwhile, combine tomatoes, onion, garlic, and chipotle chilies along with 2 cups of water in a large saucepan over medium heat. Cook, stirring occasionally, until tomatoes begin to break down, about 20 minutes. Remove from heat and transfer mixture to a blender, in batches if necessary (be cautious blending hot liquids). Pur'e until smooth.
- Carefully wipe out saucepan; add oil and return to medium-high heat. When oil begins to shimmer, carefully add tomato mixture and bay leaves. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt.
- Pour vegetable oil into a large skillet to a depth of 1/4-inch; heat over medium-high heat until shimmering. Working in batches, submerge tortillas and fry, turning once, until just softened, about 30 to 45 seconds (no longer, you do not want them crispy). Transfer to a paper-towel-lined plate to drain. Spoon 1/4 cup of filling down the center of each tortilla and roll to enclose. Spoon chipotle sauce over top and garnish with sour cream, cabbage, and cheese.
