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4 Serves
91 Mins
Bring the water to a boil in a large pot.
Add the dried hibiscus flowers to the boiling water, remove from heat, and let it steep for 20 minutes to extract the deep red color and tart flavor.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgFolate
236 µg / 400 µgCalcium
156 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
196 mg / 1,250 mgPotassium
692 mg / 4,700 mgSodium
5 mg / 2,300 mgSelenium
3 µg / 55 µgFiber
0 g / 28 gSugar
14 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Strain the mixture through a fine mesh sieve into a large pitcher to remove the flowers.
Stir in your preferred sweetener while the tea is still warm, then allow the tea to cool to room temperature before refrigerating for at least 50 minutes until thoroughly chilled.
26
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g10
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Ethiopian
Jamaican