Mango Hibiscus Iced Tea Recipe
Summer days call for refreshing drinks. This Mango Hibiscus Iced Tea Recipe is perfect. It combines sweet mango with tart hibiscus flowers.
Equipment
- Large pot for boiling water
- Fine mesh strainer
- Measuring cups and spoons
- Large pitcher
- Wooden spoon for stirring
- Blender
- Knife and cutting board
Ingredients
- 4 cups water
- 3 tablespoons dried hibiscus flowers
- 1 ripe mango peeled and chopped
- 3 tablespoons honey or sugar
- 2 cups cold water
- Ice cubes
- Fresh mint leaves optional
- Lemon slices optional
Instructions
- Boil 4 cups of water in a pot.
- Remove from heat once it boils.
- Add the dried hibiscus flowers to the water.
- Let it steep for 10 minutes.
- The water will turn deep red.
- Strain the tea into your pitcher.
- Remove all the flowers completely.
- Take your ripe mango pieces.
- Put them in a blender.
- Blend until completely smooth.
- You should have no chunks left.
- This creates a creamy mango base.
- It adds natural sweetness to your tea.
- Pour the mango puree into the hibiscus tea.
- Add your honey or sugar now.
- Stir everything well until combined.
- Add 2 cups of cold water.
- This dilutes the strong hibiscus flavor.
- Mix again until everything blends nicely.
- Put the pitcher in your refrigerator.
- Let it chill for 2 hours minimum.
- Fill glasses with ice cubes.
- Pour the tea over the ice.
- Add mint leaves or lemon if desired.
- Serve immediately and enjoy.
Notes
- Use ripe mangoes for maximum sweetness.
- They blend better and taste superior.
- Adjust sweetness according to your preference.
- Some people like it less sweet.
- Brew hibiscus tea strong for better flavor.
- Weak tea tastes watery and bland.
- Store leftover tea in the fridge.
- It stays fresh for 3 days.
- Freeze some tea in ice cube trays.
- These prevent your drink from getting diluted.
- Try adding fresh ginger for extra zing.
- It adds a nice spicy kick.