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Sweet Hibiscus Tea with Allspice

1

  • Prep Time15 min
  • Total Time45 min
  • Makes6 servings
A pitcher and two glasses of sweet hibiscus tea with allspice served alongside cassava cakes and collard greens

Produced by Aimee Nishitoba; Photography by Christie Vuong; Recipes by Suzanne Barr; Food Styling by Eshun Mott; Prop Styling by Nicole Billark

This holiday staple uses the flower of the Caribbean island: hibiscus—also known as sorrel or roselle. They are usually sold dried and are available in specialty grocery stores and online. 

Ingredients

  • 2 L water

  • 1 cup turbinado sugar

  • 1/4 cup grated ginger

  • 15 allspice berries

  • 6 fresh bay leaves

  • 2 cinnamon sticks

  • 1 cup dried hibiscus flowers

  • 1/3 cup lime juice

  • 4 orange slices, (each 1/4-in. thick) for garnish

Instructions

  • Place water, sugar, ginger, allspice, bay leaves and cinnamon sticks in a medium saucepan. Bring to a boil and cook, stirring occasionally, until sugar has dissolved, 3 min.

  • Remove from heat. Stir in hibiscus flowers. Cover and set aside for at least 30 min (or chill overnight in the refrigerator).

  • Strain into a pitcher, discarding solid ingredients. Stir in lime juice. Add to glasses with ice and garnish each with 1 orange slice.

Kitchen tip

Use a box grater or a microplane to grate the ginger, reserving any juice and adding it to the saucepan in step 1.

This recipe is part of a Caribbean-inspired fall feast created for Chatelaine by chef Suzanne Barr.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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The cover of the Chatelaine Summer 2025 issue, featuring a pink drink with a paper straw.

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