Thirsting for something ice-cold and extraordinary? Whip up this traditional cool brew and let the king of refreshing drinks pamper you like a pharaoh!

• Leaf

  1 – 2 tbsp

• Liquid

  1 L

• Method

  Stovetop brew

• Temp

  Rolling boil

• Time

  3 – 5 min

Tea Tools

All the specialised utensils you’ll need for the traditional brew:

1. Measure

   To make 1 L (34 fl oz) of iced tea, depending on how strong you like your brew, you will need 1 – 2 tbsp of tea per 1 L of water. You will also need some water for flash rinsing the flower calyces. For best results, use freshly drawn ambient filtered water.

2. Flash Rinse

   Flash rinse the tea by placing the hibiscus calyces in your sieve and pouring some ambient filtered water over them to remove any impurities. Run the water over the calyces a few times to ensure they are well rinsed.

3. Brew

   Add the remaining water (1 L / 34 fl oz) to your saucepan, followed by the rinsed flower calyces. If sweetening with sugar, add it now so it can fully dissolve, simmer with the brew, and enhance its lush natural flavour.

   Note: Adding sugar mid-brew is a deceptively simple step that can have a profound impact on the taste of your tea. As the sugar dissolves, it enhances the tisane’s taste profile, and you may even get a touch of caramelization, adding to the richness and complexity of the flavours in your cup.

   Cover and bring to a rolling boil on the stovetop. Reduce the heat and gently simmer for 3 – 5 min or until the brew develops a deep maroon colour.

   Remove from heat, uncover and allow to cool to room temperature. Tip: if you like your hibiscus tea strong, keep the flower calyces in the pot while cooling to maximise flavour.

   If sweetening with honey or any alternative sweetener, allow your tea to cool at room temperature until it is lukewarm, then add your desired amount.

   Note for honey lovers: Piping hot tea can alter the flavour of honey and diminish its health benefits. So, give your tea a break before adding any bee magic! Honey dissolves perfectly in a cooled infusion, blending seamlessly and holding onto its beneficial compounds.

   Once cooled, use a mesh strainer to strain the brew into your jug or pitcher. Refrigerate to chill.

   Tip: Hibiscus flower calyces create a cranberry-like flavour. If you find this naturally tart flavour a bit too strong then tradition calls for sugar (or your favourite alternative sweetener). This simple addition highlights the natural berry-like beauty of the flowers and beautifully complements the tart taste.

4. Serve

   Whether you’re enjoying tea solo or with company, serve in glass tumblers or mason jars brimming with ice.

Want to warm your hands and soothe your soul? Follow the traditional hot brew for a refreshing ruby-red treat with maximum flavour.

• Leaf

  1 tsp

• Liquid

  250 ml

• Method

  Stovetop brew

• Temp

  Rolling boil

• Time

  3 – 5 min

Tea Tools

All the specialised utensils you’ll need for the traditional brew:

1. Measure

   You will need 1 tsp of tea per cup (250 ml / 8.5 fl oz) of water. You will also need some water for flash rinsing the flower calyces. For best results, use freshly drawn ambient filtered water

2. Flash Rinse

   Flash rinse the tea by placing the hibiscus calyces in your sieve and pouring some ambient filtered water over them to remove any impurities. Run the water over the calyces a few times to ensure they are well rinsed.

3. Brew

   Add the water to your stovetop teapot or saucepan, followed by the rinsed flower calyces.

   If sweetening with sugar, add it at now to create greater depths of flavour. Simmering sugar with the brew enhances the tisane’s taste profile. The sugar dissolves beautifully, often caramelizing slightly, giving you a richly flavoured, harmonious cup of tea.

   Note: Hibiscus flower calyces create a cranberry-like flavour. If you find this naturally tart flavour a bit too strong then tradition calls for sugar (or your favourite alternative sweetener). This simple addition highlights the natural berry-like beauty of the flowers and beautifully complements the tart taste.

   Cover and bring to a rolling boil on the stovetop. Reduce the heat and gently simmer for 3 – 5 min or until the liquor develops a deep maroon colour.

4. Serve

   Whether you’re sharing with others or enjoying a solo tea-venture, feel free to pour the brew directly into cups. If you used a saucepan, you may wish to transfer the tea into a teapot first. Either way, it’s best to pour through a mesh strainer to prevent the flower calyces from flowing out.

   If you didn’t add sugar to the brew, you can add it during service, allowing everyone to find their own sweet spot. This is also the ideal moment for adding honey or any alternative sweetener.

   Note for honey lovers: The secret to a healthy, flavour-rich tisane is to let the brew cool a little before bringing honey into the mix. Otherwise, the heat of the water can alter its taste and diminish its health benefits. Honey dissolves like a dream in a slightly cooled brew, retaining its lush flavour and all its beneficial properties. So, for pure nourishment, give your cup a moment to breathe before drizzling in honey.

5. Drink

   If you are drinking from a traditional handle-less cup, hold the rim with your thumb and index finger. Not only is this the traditional way, but it is also the best method for ensuring you do not burn your fingers.

   Before taking your first sip, savour the aroma of the tea in the teacup to experience greater depths of flavour. The brew may be piping hot, so make your first sip small and take it slow, testing the temperature of the brew so that you don’t burn yourself. If you’re not in a rush, you can also let your brew cool for a while as you savour its comforting aroma, building up anticipation for that first satisfying sip.