October 7, 2014
Yields: 1 cup
4 hibiscus tea bags (such as Republic of Tea)
¼ cup loose hibiscus leaves*
1 2–inch piece fresh ginger, coarsely chopped
Zest of 1 orange
2 tablespoons pure cane sugar
Cold seltzer water
Freshly squeezed orange juice
1. Bring 12 ounces of water to a boil in a small saucepan, add the tea bags, tea leaves, ginger, orange zest and sugar and cook until the sugar completely dissolves, about 2 minutes. Remove from the heat and let come to room temperature. Cover and refrigerate for at least 2 hours and up to 24 hours (the longer the mixture sits, the stronger the flavor).
2. Strain the mixture into bowl, discard the solids, and return the mixture to the saucepan. Cook over high heat until the mixture reduces to about 1 cup (about 7 minutes). Transfer the syrup to a container with a lid and refrigerate until cold, at least 2 hours.
3. Fill a 12-ounce glass with ice cubes, add 2 heaping tablespoons of the hibiscus syrup, and fill almost to the top with seltzer, and finish with some fresh-squeezed orange juice. Stir and enjoy!
*If you can’t find loose hibiscus leaves at your grocery store, use 6 additional hibiscus teabags for this recipe