Cranberry Hibiscus Tea Recipe with Orange and Honey
This cranberry hibiscus tea recipe is simple to make and so flavorful! Cranberry and hibiscus is such a beautiful combination for a cup of tea. This cranberry hibiscus tea is made with fresh or frozen cranberries and dried hibiscus flowers. It is sweetened to perfection with honey and garnished with citrus!
Equipment
- Medium-sized saucepan
- Fine mesh strainer
- Spoon for Stirring
- Measuring cups
- Teapot or Pitcher
Ingredients
- 1 Cup Cranberries Fresh or Frozen
- 1/2 Cup Dried Whole Hibiscus Flowers loosly packed
- 4 Tablespoons Honey
- 6 Cups Water
- 1 Lemon or Orange Optional, Sliced
Instructions
- Rinse and sort out any damaged or rotten cranberries.
- Add rinsed cranberries and water to a medium size pot.
- Cook on low until all the cranberries have popped. You will hear a light popping sound as the cranberries are heated and burst open.
- Turn off the heat and stir in dried hibiscus petals.
- Cover and steep for 5 to 10 minutes.
- Strain cranberries and hibiscus through a fine mesh strainer into a teapot.
- Stir in honey while the tea is still hot.
- Serve hot or allow to fully cool and serve over ice.
- Enjoy
Notes
- Sweeten with honey or substitute with the desired sweetener. Options include but are not limited to sugar, stevia, monk fruit, or agave syrup.
- For Iced Cranberry Hibiscus Tea, allow the tea to fully cool and serve over ice.
- Never underestimate the power of using fresh water. It’s the silent carrier of flavors, a canvas for our ingredients.
- Use Fresh or Frozen Cranberries
- Be sure to steep tea with hibiscus flowers for a full 5 minutes up to 10 minutes to extract all the hibiscus flavor.
- Garnish with oranges or other citrus such as lemon or lime.
This website provides approximate nutrition information for convenience and as a courtesy only.