Hibiscus Flower Tea
This bright and refreshing beverage provides a healthy boost for the whole body. Simple to make, and perfect for a sunny day.
Yield: Serves 4
Dried hibiscus flowers (ensure the flowers are edible and not treated with chemicals or pesticides): 1 cup
Cinnamon stick: 1″ stick
Ginger, fresh, washed, cut into roundels without removing skin: ½” piece
Honey/ palm jaggery to taste
- Bring 4 cups of water to a boil. Add the hibiscus flowers, cinnamon stick and ginger pieces. Boil for 5 minutes.
- Remove the pot from heat and cover it. Allow it to sit for 15-20 minutes. (Keeping the flowers in water for longer may result in a bitter taste. For more flavour, you can add more dried flowers into the water instead.)
- Strain the liquid, squeezing the cinnamon sticks and ginger pieces to ensure maximum flavour is released.
- Add honey or palm jaggery to taste. Serve either hot or cold. Allow the water to cool completely before storing in the refrigerator.
- ~ Alternately, 2 tsp of cinnamon powder can be used instead of the cinnamon stick. If so, use a cloth to strain the liquid.
- ~ This tea is often served cold by refrigerating after step 4, garnished with a few mint leaves or a slice of lemon.
Editor’s Note: Taste of Well-Being, packed with recipes from the Isha Yoga Centre kitchen, is a book that will help you discover the potential that lies within you and the joy you can derive from the simple act of eating. Interwoven throughout the book are Sadhguru’s insights into digestion, nourishment, classification of foods and more. Download now.