Recipe Weekend: Healthy Hibiscus Tea for Mother’s Day

Recipe Weekend: Healthy Hibiscus Tea for Mother’s Day

My son Aidan and I have started a new routine. After I’ve put his little brother to bed, Aidan stays awake with me and helps me with the recipe I’m working on -- cough lozenges, Ammie’s baby food, our homemade hand cream, whatever. Last night I was awake making hibiscus iced tea for a baby shower -- and Aidan asked to stay awake with me. He helped with the ingredients, he even took all the pictures you see in this blog. It made me realize a new joy of getting elemental and making homemade stews and brews -- I get to share it with him. It’s become our thing.

The other thing that’s become ‘our thing’ -- in fact, our entire family’s ‘thing’, is the hibiscus tea that Aidan and I came up with in our wee hour time together. After the party, both my husband and my mother raved about the fruits of our labors -- and admitted that neither of them had ever liked hibiscus tea before (loathe I think was the word used);this one they polished off with apparent delight. In fact, 3 large batches later, it was still gone long before the guests left.

The beautiful thing about hibiscus tea for Summer (and on the heels of poor Aidan’s stomach flu), is that it is amazingly high in Vitamin C, and the kids I know love it. Also called ‘agua de jamaica’ in Spanish, it’s a popular and refreshing beverage throughout Mexico. While normally served up with sugar, hibiscus tea recipe, healthyI’ve used honey instead (with natural antimicrobial properties), and included fresh spearmint (a great herb for cooling and digestion) to make it both a festive, refreshing, and healthy drink for Mother’s Day brunch, pool parties, and the lazy hot Summer days that await...


Healthy Hibiscus Iced Tea

  • 8 Cups Water
  • 8 Hibiscus tea bags (alternatively, you can use 1/2 cup of hibiscus flowers, often found at Mexican markets)
  • 1/2 Cup honey
  • 3/4 oz fresh mint (a small bundle)

hibiscus tea, recipe

 #1. Boil the 8 cups of water in a large pot.








#2. Once the water is boiling, remove from heat, and add the hibiscus, honey and mint. Stir well.







#3. Cover and steep for 10 minutes.







 #4. Strain and pour into jug.







#5. Optional: Dilute with cold water to taste. With tea bags I think this takes away too much of the slight tartness that distinguishes hibiscus (might be a good thing according to my mom and hubby). Using real flowers however often makes a stronger tea. Add anywhere from 3-6 Cups of cold water as desired.





#6. Garnish with lime, lemon or peach slices, or fresh mint leaves.








 Note: Hibiscus’ beautiful ruby red color likes to leave it’s mark. Use dishtowels and stirring spoons you don’t mind staining.



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