How to make it
5 steps. Take it one step at a time.
Bring 1 liter of water
In a medium saucepan, bring 1 liter (4 cups) of water to a boil at 100°C (212°F).
Remove the pan from the heat
Once the water is boiling, remove the pan from the heat and add the 30g (1 cup) of dried hibiscus petals.
Cover the pan and let the petals steep
Cover the pan and let the petals steep for 10-15 minutes until the water is deep ruby red.
10 minStrain the tea through a fine-mesh sieve
Strain the tea through a fine-mesh sieve into a pitcher to remove the hibiscus petals.
Add 100g of sugar while the tea is still warm, stirring
Add 100g (1/2 cup) of sugar while the tea is still warm, stirring until completely dissolved. Serve hot immediately, or let it cool and refrigerate to serve over ice.
A little kitchen wisdom
Adjust the sweetness to your preference. For a more aromatic version, you can add a cinnamon stick or a few cloves while steeping. If serving cold, ensure it is completely chilled before pouring over ice to prevent dilution.
