Make spiced Roselle–known as Hibiscus–Tea. It’s sky-high in antioxidants!
Ingredients:
2 cups unsweetened red tea (cranberry, strong dried roselle–hibiscus–tea, or pomegranate) from Method, below.
2 teaspoons rosewater or orange flower water (optional)
2 cardamom pods, crushed
1 – 2″ knob fresh ginger, peeled and sliced
4 – 6 whole cloves
2-4 small organic citrus fruits, sliced
1 cup pure water
Optional Ingredients:
1 teaspoon sweetener, to taste
Candied Ginger or Tamarind
Method:
1. Make 2 cups of roselle tea: add 2 tablespoons of dried hibiscus flowers to 2 cups of boiled water. Cover and allow to steep for 10 minutes to 2 hours. The longer you steep the tea, the richer the color red and the taste will be stronger! Strain and reserve liquid.
2. Place water, cardamom pods, fresh ginger and cloves in a heavy-bottomed pan on stovetop. Bring to the boil, lower heat and simmer for 15 minutes.
3. Remove from heat and transfer into a heat-proof pitcher with a lid. Place sliced citrus in this container. Pour unsweetened roselle over the spice and fruit mixture. Allow to come to room temperature, then place in the refrigerator overnight.
4. Next day, strain the solid spices from the mixture. Add 2 teaspoons of rosewater or orange flower water, if using. Add sweetener, if desired. Prepare garnishes and serve at once.
Garnishes and Serving Suggestions:
Choose fresh fruits to garnish: slices of fresh, skinned fruit such as apple, pear, and citrus are decorative and fun. Berries, such as blackberries and raspberries lend a fresh-juicy texture. Preserved cherries from cherry shrub see “major bonus” from cherry shrub add pizzaz.
Serve in tall glasses with fresh fruit, preserved fruit, or candied dried fruit, such as dried candied ginger or tamarind to decorate the glass rim.
Follow
