Sweet Hibiscus Tea with Allspice

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15 min


45 min



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. The bright red hue and sour finish from the lime juice will have you making batches and sharing as a holiday offering to friends and family.—Suzanne Barr


  • 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


  1. 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.
  2. Remove from heat. Stir in hibiscus flowers. Cover and set aside for at least 30 min (or chill overnight in the refrigerator).
  3. 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.

Pantry note: Hibiscus flowers are also known as sorrel or roselle. They are usually sold dried and are available in specialty grocery stores and online.