I’ve been wanting to make a Hibiscus Tea to keep in the refrigerator for a while now. I’ve been more prone to dehydration than usual and since it’s almost Summer and I live in the desert now is as good as a time as any.
Cold Brewing teas in pitchers is my favorite method when making large batches, especially in the Summer because it makes the tea less bitter. It has a smoother flavor. The same can be said for most herbs and plants like the Ginger I used here. I couldn’t taste Ginger at all but if I heated it I’m sure it would have been more prominent. This was very Lemon forward. When I make more I may either use more Ginger if I’m in a hurry, or heat it to see how different it tastes.
Heating Hibiscus can break the Vitamin C down but potentially improve its cardiovascular properties while also bringing out more of the tartness that Hibiscus has.
I was inspired to follow through on this idea that I’ve been sitting on when I saw this article: Juneteenth Hibiscus Ginger Iced Tea Recipe: A Drink of Remembrance . So, I made this earlier this week so I could post my new adventure on Juneteenth. I try hard not to appropriate but wanted to honor the innocent blood that’s been shed throughout our nation’s history.
Here is the link to the Piloncello (Panella) Syrup I made which was easy and is quite lovely!
