Sweet Hibiscus Tea with Allspice


  • Prep Time15 mins
  • Total Time45 mins
  • Makes6 servings
Sweet Hibiscus Tea with Allspice

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. 


  • 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


  • 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. Find the full menu here