Mushroom Free Classic Hibiscus Iced Tea
Few drinks are as visually stunning as a glass of deep ruby hibiscus iced tea, and this one tastes every bit as good as it looks. Tart dried hibiscus flowers steep into a bold, jewel-toned brew that gets balanced out by a quick homemade simple syrup and a bright hit of fresh lime juice. The whole thing comes together with just a handful of pantry staples ā no specialty equipment, no complicated steps, and absolutely nothing that could sneak in an unwanted ingredient. For anyone navigating a mushroom sensitivity, this is the kind of refreshing drink you can pour freely without a second thought, since every component is clean, plant-based, and completely straightforward. The lime adds a citrusy edge that makes it feel almost like a mocktail, and it's just as welcome at a backyard cookout as it is on a quiet afternoon. Make a big pitcher, keep it cold, and don't skip the ice ā it really does make every sip better.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the simple syrup
- Ā½ cup granulated sugar
- Ā½ cup water
For the tea
- Ā½ cup dried hibiscus flowers
- 4 cups water
- 2 tbsp fresh lime juice
For serving
- ice, for serving
- lime slices, for serving (optional)
Instructions
- 1
Combine the sugar and 1/2 cup water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2ā3 minutes. Remove from the heat and set aside.
- 2
Bring the remaining 4 cups water to a boil in a medium saucepan over high heat. Remove from the heat, add the dried hibiscus flowers, and steep for 8ā10 minutes, until the liquid is a deep ruby red.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!