Thursday, June 12, 2008
Take Two on Hibiscus Tea
Still drinking hibiscus tea. . . Sometimes with mint, sometimes with ginger, and sometimes plain, or with lime.
To make hibiscus-ginger tea, peel and thinly slice a one inch square piece of fresh ginger, and simmer the sliced ginger with the dried hibiscus flowers in place of the mint.
My preferred method of sweetening the tea is still agave nectar. However, on the days when I accidentally leave my bottle of agave nectar at work (where I use it to sweeten hot tea), I add 2-3 tablespoons of sugar to the pot to simmer with the hibiscus flowers.
The instructions on the package indicate that you can also stir in the sugar (to taste) after the tea has been removed from heat and cooled.