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Loading...A tart, ruby-red herbal infusion brewed from dried hibiscus calyces, this iconic Egyptian street drink is deeply refreshing served over ice with a touch of lemon. The deep crimson color and cranberry-like tang make it as visually striking as it is thirst-quenching.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4
Yield4 cups
Nutrition Facts
Per serving (estimated)
- 78 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 20 gCarbs
- 0.5 gFiber
- 18 gSugar
- 0 gProtein
- 7 mgSodium
- 35 mgPotassium
- 25 mgCalcium
- 0.4 mgIron
- 14 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the tea
- 1 cup dried hibiscus flowers (about 30 g)
- 4 cups cold filtered water
- 1 cinnamon stick
- 2 whole cloves
- 1-inch piece fresh ginger, lightly smashed (optional)
- 1/2 cup granulated sugar, or to taste
- 2 tablespoons fresh lemon juice
- 2 cups ice cubes, for serving
- Fresh mint sprigs, for garnish (optional)
Directions
- Rinse the dried hibiscus flowers quickly under cool running water in a fine-mesh sieve, then drain well to remove any dust or debris.
- In a medium heavy-bottomed saucepan, combine the water, rinsed hibiscus flowers, cinnamon stick, cloves, and ginger if using. Bring to a rolling boil over medium-high heat.
- Reduce the heat to low and simmer gently for 10 minutes, pressing the flowers against the side of the pot occasionally with a wooden spoon to extract maximum color and flavor.
- Remove the pan from the heat, stir in the sugar until completely dissolved, and cover. Let the tea steep for an additional 5 minutes to deepen the flavor.
- Strain the hot tea through a fine-mesh sieve into a heatproof pitcher, pressing gently on the solids to release all the liquid, then discard the spent flowers and spices.
- Stir in the fresh lemon juice, taste, and adjust sweetness if desired. Allow the tea to cool to room temperature, then refrigerate until thoroughly chilled, about 1 hour.
- Fill four tall glasses with ice cubes and pour the chilled hibiscus tea over the ice. Garnish each glass with a fresh mint sprig and an extra slice of lemon if you like, and serve immediately.
Cook’s Notes
- For a smoother, less astringent flavor, try a cold-brew method: combine the flowers and water in a covered jar and refrigerate for 8 to 12 hours, then strain and sweeten.
- Egyptian street vendors traditionally serve this drink very sweet; start with less sugar and increase to your taste, or substitute honey stirred in after cooling to preserve its flavor.
- Hibiscus tea can stain clothing and countertops quickly, so work near a sink and wipe up splashes immediately with a damp cloth.
- For a traditional hot version, serve in small glass tea cups called 'istikan' rather than over ice, especially in cooler months.
- Store leftover tea in a sealed pitcher in the refrigerator for up to 3 days; the flavor intensifies over time but the color may deepen.
