Mushroom Free Hibiscus Iced Tea
Tart, floral, and brilliantly crimson, this hibiscus iced tea is the kind of drink that stops people mid-sip and makes them ask what's in it. Dried hibiscus flowers steep with fresh ginger to build a bold, layered base, while honey and lemon juice round everything out into something that feels both refreshing and a little sophisticated. The deep ruby color alone is enough to make it the star of any table, no food coloring required. Since every ingredient here is straightforward and plant-based, there's zero guesswork about hidden additives or unwanted extras sneaking into your glass. The process is simple — a quick simmer, a steep, a strain, and into the fridge it goes — making it an easy batch recipe you can prep ahead for guests or just keep on hand for yourself. Poured over ice with a few lemon slices, it's the kind of homemade drink that makes store-bought options feel like a serious downgrade.
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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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