High Fructose Corn Syrup Free 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 bright hit of lemon juice. Sweetening with honey instead of a processed syrup means you're in full control of what goes into your glass — no hidden additives, no corn-derived sweeteners lurking in the mix. So many bottled teas and drink mixes rely on cheap sweeteners to hit their flavor targets, but this one proves you don't need any of that to get something genuinely delicious. The process is simple: simmer, steep, strain, and chill — and the result is a pitcher of something that looks and tastes far more impressive than the effort involved. It's endlessly refreshing over ice on a warm day, and the optional lemon slices make it feel just a little fancy without any extra work.
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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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