By Chef Laura Frankel
I couldn't just write any old sweet tea recipe, not for KosherEye! Coming from the North, I would be at an extreme disadvantage. So, I went with a gorgeous ruby colored Hibiscus tea.
Hibiscus flowers are dried and are used commonly in Mexican, Polynesian, Korean and many other cuisines. The flowers are a natural diuretic, loaded with vitamin C and can help lower blood pressure. The flavor of Hibiscus is tart without being sour and slightly herbaceous. Hibiscus tea is very thirst quenching and refreshing. Serve the tea garnished with sliced fruit and Fruit Ice Cubes.
48 ounces water
3 tablespoons hibiscus flowers (organically grown)
1/4 cup sugar
1 small orange, sliced into wheels
1 lemon, sliced into wheels
Bring water to light boil, turn off heat add the hibiscus and sugar. Cover and steep for 20 minutes.
Strain tea into a pitcher and add lemon and orange slices and serve over ice.
Recipe: Kosher, parve