Hibiscus tea is known by many names all around the world. The three names I’m most familiar with are Hibiscus, Bissap and Sorrel. Hibiscus is called Bissap in Senegal and it is known as Sorrel throughout the Caribbean.
I’m not a big fan of tea, especially in the summer when the temperatures are high. But when I discovered this cold brew recipe for Hibiscus tea, It became a mainstay in my fridge. Sweetened or unsweetened, it’s so refreshing and good for us too. I decided to include Hibiscus/Bissap/Sorrel Tea as a part of my Africa In Our Kitchen Spice Blends and Tea inventory.
The website “Organic Facts” states:
“The health benefits of hibiscus tea include relief from high blood pressure and high cholesterol, as well as digestive, immune system, and inflammatory problems. It helps to cure liver disease and reduces the risk of cancer. It can also speed up the metabolism and help in healthy, gradual weight loss. Hibiscus tea is rich in vitamin C, minerals and various antioxidants, while also helping in the treatment of hypertension and anxiety. ” For more information on Hibiscus tea visit http://www.organicfacts.net/health-benefits/beverage/hibiscus-tea.html
I hope you enjoy this recipe.
- 1/2 cup dried hibiscus flowers (about 1/2 ounce or 15 grams)
- 1 cinnamon stick
- 4 cups cold water
- 2 tablespoons to 1/4 cup simple syrup (optional)
- Lime wedges (optional, for serving)
Place the hibiscus and cinnamon stick in a large jar or bowl. Add water. Cover and refrigerate overnight (8 to 12 hours). Add simple syrup to taste. Strain out the solids and serve over ice with a squeeze of lime, if desired.
Store the brewed tea covered in the refrigerator for up to one week.
- You can substitute honey, agave or your sweetener of choice in place of the simple syrup. (Start with 1 tablespoon and add more to taste.)
- Other aromatics you can steep in your hibiscus tea: sliced fresh ginger, star anise, orange peel, allspice, or lemongrass.