Low Sodium Hibiscus Iced Tea
That deep ruby color alone is enough to stop anyone mid-scroll, and the flavor absolutely delivers on the promise. Dried hibiscus flowers bring a tart, floral punch that pairs beautifully with the warmth of fresh ginger and a squeeze of bright lemon juice. Honey rounds everything out with just enough natural sweetness, and you can dial it up or down to suit your taste before the pitcher goes into the fridge. The whole process is straightforward — a quick simmer, a steep, a strain, and you're done. Because the sweetness here comes entirely from honey and the tartness from fresh lemon, there's no need to reach for anything processed or pre-mixed, which means you stay in full control of what goes into your glass. Served over ice with a few lemon slices, it's the kind of drink that looks like it came from a fancy café but took almost no effort to make at home.
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Learn more →Ingredients
4 servings
- 6 cup water
- ½ cup dried hibiscus flowers
- 1-inch piece fresh ginger, thinly sliced
- 2 tbsp honey
- 2 tbsp fresh lemon juice
For serving
- ice, for serving
- lemon slices, for serving (optional)
Instructions
- 1
Combine 4 cups water, the dried hibiscus flowers, and the sliced ginger in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes, until the liquid is a deep, vivid ruby-red.
- 2
Remove the saucepan from the heat. Stir in the honey until fully dissolved, then let the tea steep for 10 minutes.
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