Flower Power: Hibiscus

Hibiscus is an edible flowering plant in the mallow family native to warm temperate climates. The large brightly colored blossoms are rich in flavinoids, carotinoids and vitamin C. It has been shown to lower blood pressure, reduce cholesterol and is effective as a mild natural diuretic. In North Africa, Hibiscus tea has long been known to act as a natural body coolant, and Pharaohs once drank this tea to refresh themselves in the desert heat.

When brewed the petals produce a brilliant crimson infusion with a tart pomegranate-like flavor and a lovely fragrance. As a tea it can be enjoyed both cold and hot. Fresh petals are delectible added to a salad or used as a garnish.

As the dog days of summer bring on temperatures into the triple digits, refresh yourself and put some of that intense sunshine to use with this recipe for sun brewed Hibiscus Mint Tea:

1 gallon of purified water
1/2 cup hibiscus flowers
a handful of fresh mint leaves
1 lime sliced into rounds

You will need a large glass pitcher or sun tea canister. Wrap the hibiscus in cheesecloth or place in a tea infuser and dunk it into your water along with the mint leaves and sliced lime. Find a nice sunny spot and allow it to soak up the rays for 2 to 4 hours. Refridgerate.

I think this tisane tastes perfectly delicious unsweetened, but if you like your tea sweet here are a couple healthy suggestions that compliment the flavor nicely:

1/2 cup agave nectar or to taste
OR
substitute 2 cups of apple or white grape juice

Pour over ice, maybe toss in a few raspberries and Enjoy!