Treat yourself to a sweet and refreshing tea mocktail to kick-start a sunny afternoon, starring loose hibiscus petals and rosy red berries. We recommend this bright red, tropical Mocktail, with cooling mint, fresh strawberries, and a floral aftertaste.


Recipe

 

Ingredients for 1 pitcher (approx. 750ml):


• 5 tsp Loose Hibiscus Red Berries Tea or our Rosehip Hibiscus (or 4 tea bags)
• 1 cup strawberry’s halved
• Honey or sugar simple syrup (mixture of 1 part hot water 1 part sweetener)
• 250 ml sparkling water
• Ice cubes
• 100 g mint leaves


Tools:

Pitcher 750ml - 1L
Glasses to serve

 

Instructions:


• Brew tea in 400ml hot water for 5 minutes
• Strain tea and mix in sweetener, let it cool
• Place ice cubes in a pitcher
• Add strawberries and mint
• Pour tea over ice then sparkling water
• Garnish serving glasses with Strawberrys and mint, serve.

 

 

What is hibiscus?


Hibiscus sabdariffa is a flowering plant of the mallow family, which makes it a relative of okra, cotton and cacao. Its trumpet-shaped ‘hibiscus flowers’ come in vibrant colours, including red, pink, purple and white.


These flowers open and close in temporal cycles to survive in their environment: on cold nights, they close to avoid frosting; in hotter climates, they bloom nocturnally to prevent daytime water loss.

Some hibiscus flowers close at night to protect themselves from predators, while others bloom to welcome nocturnal pollinators. The most popular kind is the tropical and subtropical Chinese hibiscus.

 


What is hibiscus used for?


Because of their adaptability, hibiscus flowers are also native to, and symbolic representatives of multiple countries, including India, Malaysia, Hawaii, Haiti and South Korea.

Hibiscus is the flower of the Hindu Goddess Kali in India, where it’s ritually offered to the god Ganesha. In the Philippines, it’s used by children to make bubbles.

The crushed flowers release sticky juices that hollow papaya sticks are dipped into and used as straws, through which bubbles are blown. In Tahiti and Hawaii, hibiscus is worn by women behind the left ear if they’re married or in a relationship, or behind the right ear, if they’re single.

Some species of hibiscus are used for making paper, while in Polynesia the inner bark of the sea hibiscus is used for making rope, wood and canoe floats.

Dried hibiscus flowers are often cooked and eaten; in Mexico they’re candied and used as garnishes, while in the Philippines, they’re served as vegetables. In Sri Lanka they’re added to juices and syrups.

The most popular use for hibiscus is tea; its flowers are infused in either hot or cold water, giving a deep red infusion with a tart flavour and a floral aroma.

In West Africa, Hibiscus tea is known as ‘bissap’. In Urdu and in Persian it’s called, ‘gul e khatmi’, while in Mexico they call it, ‘agua de Jamaica.’

In the Caribbean you’d ask for ‘sorrel’, in Ghana, you’d order a ‘soobolo’, and in Egypt or Sudan, request a cup of ‘karkade’.

In Cambodia, hibiscus is served as a cold, sweetened beverage. Lime juice is also added, which turns the infusion from dark brown to bright red.
Health Benefits of hibiscus

Hibiscus contains antioxidants that help protect the body from free radicals and can lower blood pressure, which is why it’s been used in holistic medicinal systems, such as Ayurveda in India, for centuries.

In its raw form, hibiscus flowers also contain carbohydrates, calcium, magnesium, potassium, vitamin C and vitamin B, which is why they’re best consumed as tea.

 


Newby’s Hibiscus Red Berries Loose Leaf Tea


Rich, fruity and caffeine-free, our Hibiscus Red Berries tisane produces a deep red infusion that balances sweet and sour notes with a floral aroma.
In this summery blend, you’ll find hibiscus, elderberries, raisins, raspberry and blackcurrants.

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