Hibiscus Tea
This post is sponsored by the makers of Ball® home canning products.
This hibiscus tea syrup from the 38th edition Ball® Blue Book Guide to Preserving pairs wonderfully with flavored sparkling seltzers to make for a refreshing treat after a long day in the garden, sport field, or by the pool! You can add herbs for garnish or even edible flowers for some extra sparkle!
I did flower and herb infused ice cubes and used the Limited-Edition Ball® Sunshine Keepsake Jars to really fancy up my drink! Even if I’m the only one that sees it! These also make great conversation starters at parties!
You simply add the edible herbs and flowers into the ice trays before freezing. Nothing fancy here! I even used regular spring water.
To make the delicious tea syrup and cooler follow the directions below.
Hibiscus Tea Syrup
Makes about 4 cups
½ cup dried hibiscus flowers
2 cups sugar
3 cups water
Note: Use only dried hibiscus flowers grown and processed for use in food preparation.
PREP Combine dried hibiscus flowers and water in a medium saucepan. Bring mixture to a boil over medium-high heat.
Remove from heat and let the infusion steep 30 minutes, longer for greater concentration of flavor. Strain infusion over a bowl, pressing gently on flowers to release all liquid. Discard hibiscus flowers. Return infusion to saucepan and bring to a boil. Add sugar, stirring until sugar dissolves. Reduce heat to a simmer, simmer syrup 5 minutes. Remove syrup from heat. Cool to room temperature. Pour syrup into an airtight container. Refrigerate STORE Hibiscus Tea Syrup can be refrigerated up to 4 weeks
Hibiscus Tea Cooler
Makes 1 (16-ounce) drink
1 cup ice
2 ounces Hibiscus Tea Syrup
10 ounces lime flavored seltzer
1 lime wedge
Place ice and Hibiscus Tea Syrup in a glass. Add lime flavored seltzer. Squeeze juice from lime wedge into glass then drop lime wedge into the drink. Stir drink.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
