This beautiful red tea is not overly sweet and offers a big ginger punch. Great for parties or an afternoon tea for one!
Bring 4 cups of water to a boil. Add 30 grams of hibiscus flowers (about 1 ½ cups). Stir with a wooden spoon, take off heat, cover, and steep for 4 minutes.
Add 4 ounces of sugar and 4 ounces of ginger juice in a blender. Process until fully blended. Should yield about one cup. Alternatively, you can place sugar and ginger in a small sauce pot at medium-high heat and constantly stir until the sugar is dissolved. The sugar should be well dissolved before the mixture comes to a boil.
Combine Hibiscus Tisane, Ginger syrup, and lime juice in a pitcher, refrigerate and serve cold over ice.
Food Safety Tips: If you are using fresh-squeezed ingredients, then extra precautions should be taken to ensure that the final product is safe. Fruits and vegetables are exposed to pathogenic bacteria before and during harvest. Those pathogens can remain on the produce if not completely removed; there are past associations of food-borne illness in fresh unpasteurized juices from fruits and vegetables. When using fresh-squeezed juices, there is no heating step to eliminate pathogens that remain on the produce.
When handling freshly squeezed produce that will not be thermally processed:
- Thoroughly wash hands with soap and warm water for at least 20 seconds before handing fresh ingredients.
- Use only perfect fruits and vegetables at peak ripeness. Cut away damaged, bruised, or otherwise unhealthy pieces from the produce.
- Thoroughly wash produce under running water.
- Scrub firm produce with a clean and sterile produce brush.
- Dry produce with a clean towel or paper towel.
INGREDIENTS: Water, Lime Juice, Ginger Juice, and Hibiscus Flower.