Hibiscus tea comes from the Hibiscus sabdariffa plant or Roselle, which is native to the tropics. Hibiscus tea is made from an infusion of the dried calyxes which form at the base of the flowers as they mature. The red calyxes are frequently used as a natural food colouring but also make a delicious herbal tea which can be taken hot or ice cold. It is important to dry the Roselle in the sun for 2 or 3 days before using as this brings out a wonderfully fruity aroma.
Hibiscus tea is believed to reduce cholesterol levels and is also prescribed as a diuretic in cases of Gallstones, Kidney stones and Urinary tract infections. Roselle is high in Vitamin C and Calcium.
Ingredients for Hibiscus Tea – Roselle
1 Cup Dried Roselle Calyxes
2 Litres Water
2 Cups Sugar
1. Wash and drain the dried Roselle calyxes
2. Pour the water into a large pan and add the water. Add the Roselle calyxes
3. Bring the water to the boil over a medium heat. Add the sugar and stir until all the sugar has dissolved
4. Reduce the heat and simmer for 20-30 minutes.
5. Remove pan from the heat. Strain off the Roselle calyxes and discard. Drink while hot or add ice cubes and drink cold.