Hibiscus Tea

Dried hibiscus flowers make for a luxuriously beautiful deep red tea. The flavor is quite unique in that it's a bit tart, a bit sweet and a bit earthy. Sweetened, it makes lovely tea called Agua de Jamaica (pronounced, ha-MI-ka) quite popular in Central and South America. I particularly like it super cold infused with a bit of lime. And Jamaica Margaritas totally rock!

Agua de Jamaica (Hibiscus) Recipe

1⁄4 cup dried hibiscus flowers

4 cups water
3 Tbsp organic raw agave nectar or mild honey
2 limes, sliced
crushed ice

In a glass pitcher, mix hibiscus and water. Cover and let sit outside or in a sunny spot for 6 hours or until bright red. Or, if you're in a hurry or the sun just isn't shining, heat water to slightly less than a boil, pour over dried flowers and allow to steep for about 30 minutes. Strain and stir in agave until dissolved. Add sliced limes to pitcher, chill in fridge until ready to serve. Serve over crushed ice and garnish with a lime wedge.

Jamaica (Hibiscus) Margarita Recipe

1/2 cup Agua de Jamaica
1/4 cup tequila
1 Tbsp organic raw agave, or to taste
2 Tbsp fresh citrus juice (i.e. lime, lemon, blood oranges or a mix of the three)
citrus wedge and/or hibiscus flower for garnish

Pour all ingredients (except garnish) into a cocktail shaker filled with ice; shake well; pour into salt or sugar rimmed margarita glasses and garnish as desired.