Hibiscus flowers make a wonderful tea. The bright red color and tart, cranberry-like flavor delight the sense. And research has shown there are health benefits to drinking hibiscus tea, including regulating cholesterol and blood pressure.
I recently made tea from the fresh hibiscus flowers growing in my garden. Here’s how to do it:
1) Using 4-5 flowers, remove the stamen from the center of each flower so that only the petals and green pistil beneath each flower remain.
2) Tear up the flower petals and place them in a heat-proof container.
3) Pour 3 cups of boiling water over the flowers.
4) Allow to steep for at least 20 minutes. It will be a brilliant deep magenta color.
5) I added 1/4 cup of honey, the juice of 1 lime and 1 tablespoon of grated fresh ginger. It changes the color of the concoction to a lighter pink. Delicious!