Last evening, I made a big pot of hibiscus tea. I purchase dried organic (whole) hibiscus flowers to use in a variety of ways, but the main way is to prepare tea. I normally make enough to put into one of the large glass pitchers that you see here. In doing so, there’s enough to last throughout the day.
I wish you could see the reddish color of the tea, I wasn’t able to capture it in the above post. My daughter tell me the color reminds her of fruit punch. We love the lovely floral scent of the hibiscus flower, but it’s more than a lovely flower… hibiscus is a great source of antioxidants and it’s extremely high in vitamin C.
With the above tea I also added cinnamon bark, ginger and soursop leaves and while this would be perfectly fine on its own I did add a bit of organic sugar to the blend. I’ll carry some of this with me to work today, a portion will be added to my daughters thermos and the remaining will be placed in the refrigerator to be consumed when we return home today.