The tastes of hibiscus and mint are a partnership made in heaven, and this Mint and Hibiscus Tea is delicious either hot or cold. Dried hibiscus flowers are known in the Caribbean as ‘sorrel’, and this glorious, naturally ruby red drink is a Christmas tradition there. Hibiscus’ wonderful tart taste pleasantly neutralizes any bad taste from chemo drugs, plus it is rich in vitamin C, beta-carotene and antioxidant flavonoids, while mint aids digestion.
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1. Put the dried hibiscus flowers into a large teapot and cover with boiling water. Add the mint. Cover and leave to steep for 5-10 minutes.
2. If you are drinking the tea hot, pour it into a cup through a strainer, add a couple more mint leaves, stir in sugar or honey to taste. For iced tea, pour into a quart jug or carafe through a strainer. Stir in the sugar if using until it is dissolved. Add more cool water if needed, cover with plastic wrap and leave to cool in the fridge. Serve over ice garnished with mint leaves.
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