It’s sour, and sweet and refreshing, and even if you don’t agree with anything else, at least agree the colour is great!
- 20g hibiscus tea leaves
- 800ml of cold water
Syrup (optional but necessary really!)
- 6tsp xylitol
- 6tsp water for the syrup
- Hibiscus leaf (from making the tea)
- 1 tbsp of xylitol
To make the tea
- The night before, place the dried hibiscus tea leaves in a large container; pour the cold water and stir well.
- Cover (I used parchment paper and a rubber band) and place in the fridge overnight (12h min)
- The next day, decant the liquid into a bottle, pressing out as much water from the leaves as possible. I just used our pour-over coffee filter, which has an inner mesh.
- SAVE THE LEAVES!!
This iced tea is delicious but incredibly sour, so I highly recommend incorporating at least a bit of the syrup (recipe below)
It will also be quite concentrated, so water it down to taste, or serve over ice so it dilutes as you drink it
To make the syrup
- Place the xylitol and water in a small pan, and stir over medium low heat until the xylitol dissolves
- Let the liquid simmer for 5min or so, but do not stir and make sure the pan doesn’t dry out or the liquid reduce too much
- Pour the syrup into the tea, stir well and taste
- You might want to make a double batch of syrup if you have a sweet tooth, but I quite like the slightly sour punch!
Hibiscus leaf powder
- Once you have squeezed all the liquid out of the leaves but these are still wet, sprinkle the xylitol, and stir well to coat all the small leaves
- Spread out on baking parchment on an oven tray, and place in the oven at around 50ºC for 20-30min. If you have a dehydrator, this will be easier. You are looking for the leaves to dry out and get crispy, but not burn. They might darken a little in the process, but not brown!
- Once dry and crispy, take them out of the oven and cool.
- Place the crispy leaves in a food processor cup/blender and pulse a few times until they become a rather thick powder.
- Store in an airtight container, to sprinkle on desserts, drinks and even some savoury dishes… or to coat the rim of the glass when you drink your iced tea!
Not strictly necessary, but best enjoyed in a glass rimmed in hibiscus sugar, over ice, and in the sun