Hibiscus Tea Recipe (Agua De Jamaica) Recipe
By Peanut Palate
🔪Prep Time: 5 mins
👩🍳Cook Time: 10 mins
3 cups water
½ cup dried hibiscus leaves
1 tbsp lemon or lime juice Add 2 tbsp if you prefer it to be more tangy
1-2 1-inch slice ginger thin slices – add 2 for a stronger ginger flavor
½ medium cinnamon stick
6 tbsp xylitol
1In a large pot on the stove over medium high heat, boil water with the sugar and spices. Stir it every so often to make sure the sugar dissolves. Use only 3 cups water if you're going to drink it cold, or all 4 cups of water if you're drinking it hot.
2Once it's boiling and the sugar has dissolved, turn off the heat and stir in the hibiscus leaves.
3Let it sit for a half hour. You can leave it for longer as well.
4Strain into a pitcher so all spices and hibiscus flowers get strained out. Add in ice cubes to serve.
5Serve with lemon slices and enjoy cold!
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.