Eggless 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 steep with fresh ginger and honey into something tart, floral, and gently spiced — the kind of drink that feels fancy without requiring any real effort. A splash of fresh lemon juice brightens everything up and gives it that refreshing zing you want in a cold glass on a warm day. Since this is a naturally plant-based brew built entirely from flowers, roots, citrus, and a touch of honey, there's nothing here that raises any concerns for those avoiding eggs or animal by-products beyond honey, which you can easily swap for a liquid sweetener of your choice. The method is straightforward: simmer, steep, strain, chill, and pour over ice. It keeps well in the fridge, so you can make a pitcher ahead of time and have it ready whenever the mood strikes. Honestly, once you see how easy it is to make iced tea this beautiful from scratch, the bottled stuff is going to have a hard time competing.
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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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