Hibiscus Tea

We love this refreshing, colorful and citrusy tea made with Thai roselle hibiscus (also called sorrel) calyxes, which are the base of the actual flower.  The strange looking purple things in the above photo are the hibiscus calyxes, which are harvested in the Fall.

This is part of  “A Florida Family Farm Thanksgiving“, a collaboration of Worden Farm with Tim and Chelsea Clarkson, owners of Grove Ladder Farm, in Sarasota, Florida specializing in pasture-raised, hormone and antibiotic free poultry and eggs, and Ray Toves, a Sarasota-based chef and food photographer, who prepared his original recipes and photographed the food and the event. The series includes photos and recipes of the food and festivities that our two families shared during our early Thanksgiving dinner held on our farm in Punta Gorda, Florida.

Preparation Time: 1 hour (about 45 minutes of this is spent washing the fresh calyxes and removing the seed pod; you can eliminate this by using dried hibiscus flowers)

Cooking Time:  20 minutes

Yield:  1 gallon of finished tea


  • 12-18 fresh hibiscus calyxes, washed, seed pod removed or…
  • 1 oz dried hibiscus flowers
  • 1/3 cup organic raw cane sugar
  • 1 gallon water
  • Sprigs of fresh mint to garnish



  • Rinse fresh hibiscus calyxes under cold running water, slice off the bottom tip,  remove the seed pod, discard the tips and seed pods.
  • Place calyxes in a medium sauce pot, pour enough water to cover the calyxes.


  • Place sauce pot with water and hibiscus calyxes onto burner set at high, bring to a boil then remove from heat.
  • Steep for at least 30 minutes.
  • In a smaller sauce pot add sugar and 1 cup of the water, bring to a boil then remove from heat.  When the sugar has dissolved pour the contents into the gallon container of water.
  • After 30 minutes of steeping remove the calyxes using a slotted spoon then pour the tea into the gallon pitcher or container through a strainer to keep out the smaller pieces of hibiscus you may have missed.
    • You will notice that the color of the calyxes will be almost light pink as all of the color in the calyxes has infused into the water.
  • Mix the pitcher or container contents well; place into the fridge to chill.
  • Garnish with fresh mint leaves.
  • The hibiscus tea is ready to serve!



2 thoughts on “Hibiscus Tea

    1. We like to simply pour boiling water over freshly sliced ginger and/or turmeric and let it steep to desired strength, about 15 minutes. If you like, add a squeeze of lemon juice and a touch of honey.

      If you don’t have fresh ginger on hand, and you could use instead a few teaspoons of bottled ginger juice per cup of water.

      This is excellent served warm, or for iced tea, Can be refrigerated and served over ice.

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