Ginger Hibiscus Tea is a great drink to have during chemo treatment. It combines hibiscus and ginger, a truly heavenly blend. The result is a glorious, naturally ruby red tea rich in vitamin C, beta-carotene and antioxidant flavonoids. Try it poured over ice for a refreshingly different summer drink. Dried hibiscus flowers have a wonderful tart taste that pleasantly neutralizes any bad taste in the mouth from chemo drugs plus hibiscus has the added benefit of lowering high blood pressure. Ginger brings spiciness as it cools the body and aids the digestion. So good!
- Put the dried hibiscus flowers and ginger, into a measuring cup or pot big enough to hold 8 cups. Cover with the boiling water, and steep for 5 minutes or until you have the desired strength. The longer you leave it to steep, the stronger and more intense the flavor will be.
- Strain the tea into a jug or carafe through a fine sieve. It will be a gorgeous dark red. Stir in the agave or honey to taste. Serve hot or poured over ice.
- ¼ cup dried roselle flowers (hibiscus)
- 2-inch piece of ginger, thinly sliced
- 1 tablespoon honey
- 6 to 8 cups boiling water
Ann's Tips and Tricks
Vegans should use use agave nectar
You can find dried hibiscus flowers at most health food stores, and at many specialty markets, particularly Latino markets where they are known as ‘Flor de Jamaica’ or Jamaican Flowers.
For a stronger drink leave the tea to steep overnight in the fridge before straining