If you enjoy Earl Grey and hibiscus teas, then try this mash-up of the two. It's simple to make, with stunning results, and can be served chilled as a not-too-sweet and non-alcoholic accompaniment to a meal.
I loved iced Earl Grey, especially when cold-brewed, which gives the tea a pleasantly smooth flavor free of bitterness. The addition of dried hibiscus flowers infuses the tea with fuchsia color and cranberry-like tartness – just how strong depends on how long you let it steep. Hibiscus flowers are used in beverages around the world, and can often be found at Latin American markets, where they are called "flor de Jamaica," as well as health food stores.
I find that the tea and flowers have enough subtle fruity sweetness and prefer to drink this without added sugar, especially when served with a meal. However, if you like, you can stir in a little simple syrup. It's also fun to play with the addition of other fruits, herbs, and spices (see notes at end of recipe).
Hibiscus-Earl Grey Iced Tea
Serves 8
2 quarts water (preferably filtered)
6 Earl Grey tea bags (or 6 teaspoons looseleaf tea in an infuser)
1/2 cup dried hibiscus blossoms
Combine all ingredients in a lidded jar or pitcher and refrigerate for at least two hours and overnight. A shorter brewing time yields a lighter drink, while a longer brewing time intensifies the color and flavor.
Strain and chill until ready to serve.
Some variations:
• Add other ingredients during the infusion, such as orange slices, a cinnamon stick, a couple of star anise pods, or a couple of thyme sprigs.
• Sweeten the brewed tea with simple syrup.
• Serve with a slice or twist of lime.
Related: Sorrel, Bissap, Jamaica: Hibiscus Tea Around the World
(Images: Emily Ho)
Peeler by Normann C...

Comments (3)
This sounds spectacular, and also quite similar to Lady Grey tea? Now, if only I could figure out where to get hold of dried blossoms in New Zealand. I suppose I will have to grow them myself.
I use an excellent French Tea -- Kusmi, Ginger-lemon green Tea -- and Hibiscus-Sorel to brew iced tea, i.e., for a large pot of tea, 2 teaspoons of Kusmi Tea, one teaspoon Hibiscus- Sorel, hot water and brew for 14 minutes. Strain and reserve. When cool, put the tea in a blender with juice of one lemon or lime, 4 tablespoons sugar and process it. A real good iced tea to drink all year around.
It's easier for me to find fresh hibiscus. Does it make any difference?