This refreshingly tart crimson red tisane is made from loose-leaf dried hibiscus flowers that are rich in powerful antioxidants, and may lower blood pressure and blood fat levels. Look for the dried flowers where pouches of Mexican herbs are sold; they’re sometimes labeled “flor de Jamaica.” Here, we infuse the tea with orange, star anise and orange peel. When combined with sparkling water, it makes a colorful, healthy alternative to alcoholic cocktails for “dry January” and beyond.
Enjoy a ton of flavor without added sugar or calories (thanks to monk fruit powder), perfect for managing sugar cravings post-holidays.
Active time: 10 minutes Total time: 15 minutes
Dried Hibiscus Mocktail Ingredients Directions Bring 6 cups (1.4L) of water to a boil. Add the hibiscus leaves, remove from heat and let stand for 5 minutes. Put the orange peel, star anise and cinnamon stick in a clean bottle or Mason jar. Strain the hibiscus mixture and pour over the ingredients in the bottle. Let cool completely, cover and refrigerate for up to 10 days. It’s ready right away, but the mixture continues to infuse with flavor as it sits. Remove the aromatics when the mixture is as spicy as you like it. Fill a tall glass with crushed ice. Pour 1 cup (237ml) hibiscus mixture over the ice. Top off with about 1/4 cup sparkling water and garnish with an orange slice. Serves: 8 | Serving Size: 1 cup (237ml) Nutrition (per serving): Calories: 10; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 10mg; Carbohydrate: 3g; Dietary Fiber: 0g; Sugar: 1g; Protein: 0g
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