HIBISCUS BLOSSOMS

Boil water first. Then put about seven grams or six heaped teaspoons of hibiscus blossoms in a tea strainer or tea egg and pour hot water over them. Let the tea steep for six to eight minutes. The tea can now be refined with lemon juice or honey as desired and can then be drunk warm or cold.

Tip: For the perfect cool summer drink, you can put the hibiscus tea in ice cube molds, freeze them and later add them to chilled tea. Thus, the tea does not become watery like normal ice cubes.