Name: Hibiscus Iced Tea
Total time: 1 h 40 min
Ingredients: 6 cups water; 1½ ounces whole dried hibiscus flowers (about 1½ cups); 6 (3-inch) strips orange zest plus 2 tablespoons juice; 6 (2-inch) strips lemon zest plus 2 tablespoons juice; 1 (1⁄2-inch) piece ginger , peeled and sliced thin; 1 cinnamon stick; 1 star anise pod; 1 whole clove; ¼ cup cane syrup , plus extra for seasoning

Why This Recipe Works

Hibiscus teas have roots in West Africa and have long been incorporated into Juneteenth celebrations in the United States. We steeped whole dried hibiscus flowers with orange, lemon, ginger, cinnamon, clove, and star anise for a beautiful infusion. We avoided letting the tea boil, as that can make it too bitter. After letting the tea cool, we added ¼ cup of cane syrup for sweetness (you can add more to taste if you like a slightly sweeter tea).

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Before You Begin

Use whole dried hibiscus flowers, not ones that have been cut and sifted. If you can find only ones that have been cut and sifted, use the weight listed (1½ ounces), not the volume. Steen's is a popular brand of cane syrup. This recipe can be doubled; to do so, use a Dutch oven or another large pot in step 1.

Instructions

Combine water, hibiscus flowers, orange zest and juice, lemon zest and juice, ginger, cinnamon stick, star anise, and clove in large saucepan. Bring to simmer over medium heat. Reduce heat to low and let steep until mixture is fragrant and flavors have melded, about 20 minutes.

Strain mixture through fine-mesh strainer into large bowl; discard solids in strainer. Transfer strained mixture to serving pitcher and let cool completely, about 1 hour.

Stir in cane syrup; taste for sweetness and add extra syrup, if desired. Serve over ice. (Tea can be refrigerated for up to 10 days.)