Step by step

Method

5 steps

1. 1

   In a medium saucepan, combine 4 cups water and ½ cup dried hibiscus flowers (flor de jamaica). Bring to a boil, then simmer over medium heat 5 minutes. The liquid should turn deep ruby-red and smell tart-floral.

2. 2

   Stir in ½–¾ cup granulated sugar until dissolved. Remove from heat.

3. 3

   Pour into a heatproof bowl. Cool quickly by setting the bowl in a larger bowl of ice water and stirring occasionally, about 10 minutes — or let cool at room temperature.

4. 4

   Strain into a pitcher, discarding the flowers. Stir in the remaining 4 cups cold water. Taste and adjust sweetness.

5. 5

   Chill thoroughly. Serve in tall glasses over ice with lime or orange slices if you like. You want a cold, ruby-red tea that tastes tart and lightly sweet — not weak pink water or a mouth-puckering concentrate.