This fragrant hibiscus iced tea will be on make, sip, and repeat all summer long! It’s zingy and refreshing, and also a beautiful choice to serve in our elegant tea pots for guests. Adding a dash of vodka would do well for a teapot cocktail.
FOR THIS RECIPE WE LOVE TO USE
Stoneware Teapot with Stainless Steel Infuser
$105.00
$63.00
Ingredients
Method
Ingredients
- 1 vanilla bean, split
- Zest of 1 orange
- ½ cup dried hibiscus flowers
- 12 hibiscus tea bags
- ½ cup sugar
- 1 Litre water
- Edible flowers, to garnish
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Method
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1Scrape the vanilla seeds into a medium size Le Creuset saucepan; add the vanilla pod, orange zest, hibiscus flowers, tea bags, sugar, and water. Bring to the boil and allow to steep at a low simmer for 5 minutes.
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2Cool to room temperature (this should take about 30 minutes). Strain through a fine-mesh sieve into a large jug and allow to chill.
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3Serve cold in a Le Creuset Tea Pot over hibiscus tea ice blocks with extra edible flowers as garnish.
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4Cook’s Tip: To prevent the tea from diluting in flavour if serving over normal ice blocks, double your tea recipe and pour into ice block moulds and freeze to set.
