Hibiscus Orange Iced Tea with Pomegranate

Nutrition · per serving

Steps

1. 1

   Bring the water to a boil in a saucepan, then remove from the heat and add the hibiscus flowers or tea bags. Cover and steep for 8 minutes, until the tea is intensely ruby-red and aromatic.

   2 tbsp or 2 tea bags dried hibiscus flowers or hibiscus tea500 ml water
2. 2

   Pour the hot tea through a fine-mesh sieve and immediately stir in the agave syrup. The sweetness dissolves especially well while the tea is warm.

   2 tbsp agave syrup
3. 3

   Rinse the orange and lime under hot water. Cut the orange into thin slices, juice the lime, and cut a few lime slices for garnish.

   1 orange1 lime
4. 4

   Place the orange slices, lime juice, and half of the pomegranate seeds in a large pitcher. Pour in the cooled hibiscus tea and stir.

   1 orange1 lime80 g pomegranate seeds
5. 5

   Fill the pitcher with ice cubes and fresh mint. Garnish with the remaining pomegranate seeds and lime slices, then serve immediately.

   80 g pomegranate seeds6 sprigs fresh mint200 g ice cubes

Origin & History

Hibiscus drinks are widely enjoyed in Mexico as agua de Jamaica and are traditionally made with dried hibiscus flowers, water, and sugar. Their deep red color, pronounced tartness, and fruity sweetness make them a popular accompaniment to spicy meals.