Heat domes. Sunbaked yards. Swimming pools that feel like hot tubs.
This summer and its hellfire heat indexes have sapped our energy and left us begging for fall. They’ve also pulled us closer to light and refreshing beverages like trendy hibiscus tea.
With its fushia red hue and its floral citrus flavor profile, hibiscus tea has gained traction for documented health benefits stemming from its high antioxidant content. And on the heels of the Barbie movie, what better drink to break out to celebrate all things bright and girly than this summer refresher?
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Hibiscus tea, and other hibiscus-flavored drinks, are made by steeping the dried calyx of the hibiscus plant—the part at the base of the flower that holds the petals in place. Yep, this is the same tropical beauty you might have had on your front porch, but no need to go all DIY.
You can find locally grown, dried hibiscus, as well as preserves and prepared tea, from Lena Farms at the Thursday and Saturday Red Stick Farmers Markets. Or pick up bulk bags of dried hibiscus from Latin American supermarkets like La Morenita or IIdeal Market.
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Making hibiscus tea is easy. Lena Farms owner Judia Dugas recommends combining two teaspoons of dried hibiscus for every 8 ounces of water. Use a stainless steel tea steeper, or a tea kettle that has its own steeper chamber, or simply toss the dried flowers into boiling water, giving them 5 minutes to steep. Pour the mixture through a mesh strainer before consuming, and serve it over ice with a spring of mint, or even a sliver of raw ginger.
Tea isn’t the only thing you can make with your steeped dried hibiscus. Cocktails that incorporate hibiscus are also popular and refreshing this time of year. Play around by incorporating hibiscus tea into your favorite drinks at home, or combine the tea with homemade simple syrup (equal parts sugar and boiling water) for house-made hibiscus simple syrup ready for your own personal mixology.
Here’s a simple hibiscus cocktail recipe featuring tequila, or sample one of the many on local menus like BLDG 5′s refreshing Hibiscus Fizz; Tap 65‘s Coconut Hibiscus Mimosa with Rumhaven coconut, hibiscus tea, lime and Champagne; or Rouge Creole’s DAWA, with Singani 63, brown sugar, honey, lime, hibiscus tea and ginger beer.