Low FODMAP Hibiscus-Berry Tulsi Lemon Tea
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Learn more →Ingredients
4 servings
- 4 cups water
- ¼ cup dried hibiscus flowers
Ingredient noteHibiscus has no tested serving size, but the 1/4 cup of dried flowers here is split across 4 servings, about 1 tablespoon of dried flowers each, which is an ordinary cup of hibiscus tea and likely low FODMAP. If you prefer to always avoid hibiscus, please tap it and change its rating to Red.
- ½ cup fresh or frozen mixed berries (blueberries, raspberries, or strawberries)
- 8 fresh tulsi (holy basil) leaves, or 2 tsp dried tulsi
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1–2 tbsp honey, to taste
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp ground turmeric
- ¼ tsp ground ginger
For serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine the water, dried hibiscus flowers, mixed berries, tulsi leaves, ground turmeric, and ground ginger in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 8–10 minutes, until the liquid is deep ruby-red and fragrant.
- 2
Remove the saucepan from the heat. Stir in the honey until fully dissolved, then add the lemon juice.
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