Hibiscus with green tea recipe. Secrets of proper brewing of hibiscus tea. Useful properties, composition of tea

The tradition of quenching thirst with a sweet and sour drink of a rich burgundy hue, prepared from the inflorescences of the Sudanese rose (hibiscus), came to us from Ancient India. Hibiscus in different countries called differently: “drink of the pharaohs”, “Kandahar”, “Sudanese rose”. It owes its popularity to its ability not only to quickly relieve thirst, but also to improve the functioning of the entire body. The main thing is to brew the drink correctly so that it does not lose its beneficial properties.

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  Useful properties of hibiscus

  To prepare a healing drink, only hibiscus inflorescences are collected, since most useful substances contained in this part of the plant. When choosing a product in a store, you should pay attention to its appearance. The petals should be dark burgundy in color - these are the ones that make tasty and healthy tea. If the color is too light, it means the raw materials were not dried correctly. You should not buy bagged tea, as it consists of dust of overdried petals.

  High quality hibiscus petals

  Chemical composition:

  • vitamins C, B, P, A;
  • polysaccharides;
  • flavonoids;
  • anthocyanins;
  • antioxidants;
  • pectins;
  • macro- and microelements;
  • amino acids;
  • proteins;
  • alkaloids.

  The drink also contains large amounts of calcium, iron, phosphorus, zinc and organic acids.

  It is good for your health to drink 2-3 glasses of tea a day.

  

  Health Benefits

  In addition to the fact that a tea drink made from Sudanese rose petals has a pleasant taste and perfectly quenches thirst, it has many beneficial properties that help with various diseases:

  To achieve a positive effect, hibiscus should be drunk no later than two hours before bedtime.

  

  How to brew hibiscus correctly

  Hibiscus drink can be drunk both hot and cold. Hot tea is useful for colds, low blood pressure and is simply suitable for evening tea drinking. If desired, add mint, lemon, cinnamon, honey or ginger to the drink.

  Cold hibiscus is recommended for high blood pressure, and also to quench thirst in hot weather. Cooled tea is stored in the refrigerator for three days. When cold, hibiscus successfully replaces brine, that is, it can be used for alcohol poisoning of the body and to get rid of a hangover. The drink can be diluted with mineral water if desired.

  

  Cooking rules

  In order for the drink to be tasty, aromatic and not lose its medicinal properties, you should follow the preparation rules:

  • Hibiscus should be brewed in an enamel or porcelain container. The metal container gives the drink a bitter taste.
  • Do not pour boiling water over the petals again. Once brewed, they can be used in cooking, eaten, or simply thrown away.
  • After drinking tea, you should rinse your mouth with water, since the organic acids it contains in significant quantities can destroy tooth enamel.

  Recipes

  There are several ways to brew tea:

  • Hot brewing. For 200 ml of water you will need one teaspoon of petals. They are poured with hot, but not boiling water (90-95 degrees), and left under the lid for ten minutes. This tea is prepared for one time immediately before consumption.
  • Cold brew. One tablespoon of raw material is poured into 0.5 liters of cold boiled water and left under the lid for 8 hours. You can add honey before use. This brewing method is used for weight loss and high blood pressure.
  • A decoction of Sudanese rose petals. Add one tablespoon of dry petals to 0.5 liters of water and boil over low heat. Then simmer for about three minutes. A properly prepared drink should have a dark red color and rich taste. It is important to observe the specified proportions. Helps with high blood pressure.
  • Recipe from Pokhlebkin. Author of “Book about delicious and healthy food"offers the following recipe for making hibiscus. Two teaspoons of crushed petals are poured into 200 g of hot water and placed on the stove for 10 minutes. The oven must be turned on. The prepared infusion has a rich cherry color. If desired, you can add sugar to the drink, then it will taste like cherry juice.
  • Hibiscus in Egyptian style. One tablespoon of raw material is poured into a glass of cold water and left for at least two hours. Then the infusion is boiled over low heat for 4-5 minutes and filtered. You can drink it both hot and chilled.
  • Thai drink. This drink is brewed in a coffee pot. Three teaspoons of dry petals are poured into a glass of hot water and brought to a boil. Then add 3 buds of cloves, a pinch of cardamom or cinnamon and cook for another three minutes. Drink hot.

Hibiscus is a raspberry-colored, sour drink that is completely different from traditional tea, but an excellent thirst-quencher.

Hibiscus is a plant of the mallow family and has about 200 species. Hibiscus is grown on large plantations in Sri Lanka, Egypt, Sudan, India, China, Mexico and Thailand. Many types of hibiscus have long settled on our windowsills and are one of our favorite plants. Called different types hibiscus in different ways: Sudanese rose, Chinese rose, hibiscus, red rose, red sorrel, okra, kenaf, rose of Sharon, Venetian mallow.

Hibiscus tea is made from the petals of Hibiscus sabdariffa, the Sudanese rose (rosella). Flowers of this type of hibiscus are added when preparing confectionery, jelly, jam, and also when brewing tea (although it would be more correct not to call hibiscus tea tea, because it does not belong to any type of tea, it is an herbal drink).

The leaves of this type of hibiscus are eaten as vegetables. Hibiscus tea can be called a cure for all diseases. This is exactly how it is mentioned in ancient medical reference books. Hibiscus tea has had many names throughout its history: the drink of the pharaohs, the royal drink, and so on.

What is the best way to brew hibiscus?

The basic principles are:

If we want to get the most delicious drink, then we take that dry brew, where the hibiscus petals are dried entirely or at least in large parts, and not ground into powder.

The average amount for brewing tea is 1.5 teaspoons of hibiscus petals per glass of water, but, of course, you can increase/decrease the amount of brewing according to taste.

It is better to take a teapot (or a cup, a mug - it is convenient to brew hibiscus in them even without additional strainers) ceramic (porcelain, earthenware) or glass.

It is better not to use metal utensils, as metal negatively affects the taste and color of the drink. To prepare the drink directly over the fire, use enamel dishes, or cook in a water bath.

The taste of the drink depends largely on how strong it is brewed. Hibiscus tea is consumed both hot and cold, with or without sugar.

Hibiscus tea has excellent refreshing properties due to the content it contains. citric acid, which makes it an indispensable drink in hot, stuffy weather.

There are several ways to brew hibiscus tea:

1. Place the hibiscus in a bowl of boiling water and boil for about 3 minutes. At the same time, the water turns bright red and acquires a characteristic refined sweetish-sour taste. Sugar is added to the drink.

2. Place the hibiscus in a bowl with boiling water and leave for 5-10 minutes. Accordingly, this way you can get a weaker or stronger drink.

3. Cold hibiscus can be prepared like this: put hibiscus petals in cold water and bring to a boil, then add sugar to taste, remove from heat, leave and cool. It should be served very cold, even better with ice.

4. To prepare hibiscus according to the Egyptian recipe, you need to pour 3 teaspoons of petals into 1 glass of cold water, soak the petals there for two hours (or you can do it overnight, then in the morning you will have a magical drink waiting for you). After the specified time, put on low heat, bring to a boil, boil for 4 minutes, then strain the drink or simply catch the petals (although you can leave). Add sugar to taste. You can drink it both hot and cold.

5. And if the appropriate conditions suddenly turn up, then you can decide on hibiscus according to Thai recipe: pour 2-3 teaspoons of petals into a pot (about 200 ml), pour boiling water, bring to a boil in a pan with hot sand. Let the drink simmer for 3-4 minutes. Then pour it into heat-resistant glass glasses (made of thick glass) - and enjoy your tea! You can also drink it chilled.

In addition, you can also add various spices, herbs and fruits to taste. Such a royal drink deserves it! You can choose: cardamom, cloves, cinnamon, mint, lemon balm, ginger or lemon. Try hibiscus with your favorite spices! This will give the tea a refined taste and a new aroma.

There is a huge variety of varieties and types of tea in the world, each of which is useful in its own way, interesting in taste and original. The record holder among healthy drinks is hibiscus tea (from Sudanese rose or hibiscus flowers).

Many experts note that regardless of whether hibiscus is cold or hot, it has unique properties to resist a number of diseases. However, it is possible to fully preserve the entire healing composition of the Sudanese rose by adhering to the tea preparation technology.

You can enjoy its amazing taste, aroma and fully preserve it all by following the correct cooking technology.

They first started brewing hibiscus in Ancient Egypt, where the drink became a national treasure, and the process of preparing and drinking tea turned into a real ceremony. The knowledge of the Egyptians is still used today.

• You can enjoy the most intense taste, color and aroma only by using whole buds and petals. The powdered product does not have all the properties of hibiscus.
• The optimal proportions for making tea are 1-1.5 teaspoons of dry tea leaves per glass of water.
• It is best to brew the drink in porcelain, glass or ceramic containers; metal containers should be avoided.
• If you want to make cold hibiscus, use ice cubes prepared in advance from tea leaves.
• Hibiscus inflorescences give their all beneficial properties during the first brewing, so hibiscus is not suitable for repeated use.

If there are no contraindications, feel free to choose any recipe for Sudanese rose tea. After all, regardless of its composition and method of preparation, what will appear on the table is not just a warming drink or a refreshing summer compote, but a real multivitamin complex, rich in nutrients necessary for life.

Cooking classics

Many cookbooks tell you how to prepare Sudanese rose. Every national cuisine has at least one recipe for this drink. Among the variety of tastes and aromas, we can highlight several of the most popular recipes that are used all over the world.

• Hibiscus inflorescences and petals are soaked in clean water room temperature for several hours, at least 2, then boil the drink for five minutes over low heat. The tea is especially rich, has a beautiful ruby ​​color, and is equally tasty hot or cold. If desired, it can be sweetened with honey or sugar.
• Dry tea leaves in the proportion of 1 tbsp. l. pour 0.5 liters of water at room temperature and leave overnight, then add a sweetener and pour into cups.
• An excellent summer compote recipe for those who like slightly sour drinks. Pour boiling water over the petals and buds of Sudanese rose (1 tsp per 250 ml) and boil for 3-5 minutes over low heat. During this time, the drink will acquire a beautiful shade and a light, traditional hibiscus taste.
• Hibiscus inflorescences at the rate of 1 tsp. pour boiling water into a glass and leave for 5 to 10 minutes.

Note: in many national cuisines Hibiscus is the basis for preparing punches and cocktails, both alcoholic and non-alcoholic. Sudanese rose responds well to any experiments, which is why gourmets often brew hibiscus with mint, rose hips, various spices, lemon, and berries.

Recipes with additives for every taste

There is no single answer to the question “how to brew hibiscus petals correctly,” because in the tea cookbook there are a huge number of recipes for the drink. Additional components in each of them are added to the frame for an amazing diamond - the main ingredient - hibiscus. To enjoy the pleasant, refreshing taste of tea, just add mint freshness or a ginger note.

Spicy-fresh

• fresh ginger - 0.5 tsp;
• ground cardamom - a pinch;
• water - liter;
• hibiscus – 2 tbsp. l.

The preparation technology is simple: put hibiscus, grated ginger root, cardamom for a spicy note in a container and pour boiling water over it. You need to infuse the drink for a quarter of an hour.

This tea promotes active metabolism; in consultation with a doctor, it can be used in combination with physical activity. You can fill up snacks with the drink, because a cup of tea quickly and for quite a long time dulls the feeling of hunger.

Lemon-spicy

Required set of components:

• water - two glasses;
• hibiscus – 2 tsp;
• lemon - two slices;
• honey stevia – 1 tsp;
• set of spices for mulled wine – ½ tsp.

You need to pour water into a container, add all the ingredients except hibiscus and cook after boiling for one minute. Then add the petals, continuing to cook for a few more minutes. The treat is ready.

Note: this drink perfectly warms you up in winter frosts, and in the summer you can drink it as a compote, because the light taste perfectly quenches thirst.

Summer refreshing

To prepare you will need:

• hibiscus – 2 tbsp. l.;
• juice of one lemon;
• water - two liters;
• stevia – 1 tbsp. l.

First you need to boil water and pour boiling water over stevia ( honey grass, a natural sugar substitute) and hibiscus. Leave to cool completely, then strain and add lemon juice. Compote is best drunk with ice in the summer.

"In a hurry"

Required ingredients:

• hibiscus – 1 tsp;
• cloves - two pieces;
• water - glass.

Place hibiscus and cloves in a cup, pour boiling water over it, and after ten minutes enjoy its original taste.

Refreshing

To prepare this wonderful treat you need:

• hibiscus – 1 tsp;
• lemon balm - ½ tsp;
• lemon - to taste;
• water - glass.

Put hibiscus and lemon balm in a cup, add boiling water, leave for a quarter of an hour, then add lemon and drink for pleasure.

Diuretic with rosehip

Required ingredients:

• hibiscus – 1 tsp;
• rose hips (chopped fruits) – 1 tsp;
• orange juice;
• ice cubes;
• water - two glasses.

Add hibiscus and rose hips to boiling water, leave for a quarter of an hour, add Orange juice and ice.

Note: if you brew only rose hips in combination with Sudanese rose buds and sweeten with honey to taste, you will get a powerful anti-infective agent that will help with colds and strengthen the immune system.

Consumption of hibiscus in different countries

People like to drink hibiscus in many countries, and in each there are certain traditions of its preparation and original recipes. It is most widespread in the European region, where proper and healthy nutrition is not just a tribute to fashion, but an entire religion and way of life.

In Europe, they prefer to drink hibiscus chilled, adding lemon juice and sugar to taste. Recipes with rose hips and mallow inflorescences are also common.

In Thailand and other Asian countries, given the hot climate, ice is always added to the sweetened drink. In addition, here hibiscus is an integral component of the wine.

In Egypt, it is a national drink that can often be found at weddings. Raising glasses of tea made from hibiscus petals, guests make toasts in honor of the newlyweds. In West Africa they like to add mint and ginger to it.

Jamaica has its own exclusive recipe, as well as the culture of drinking hibiscus. Sudanese rose inflorescences are brewed in boiling water, adding ginger, cloves, cinnamon and sugar. Then it is cooled and drunk as a tasty, tonic compote, most often with rum. At Christmas, the drink is served with a fruit cake.

In Panama, the recipe is similar except for one component - nutmeg.

There are a huge number of recipes for drinks based on hibiscus petals - as many peoples as there are, so many ways to brew this amazing plant. Surely you will find your favorite method of making tea. Fantasize, try different combinations of flavors, enjoy the play of aromas.

photo: depositphotos.com/belchonock, maxsol7, Kurganov, matka_Wariatka

Hibiscus, beneficial properties: what is it?

Hibiscus - beneficial properties for the human body at any time of the year. This was known to the ancient Egyptians, who presented the red drink to their priests and pharaohs. It is brewed from a plant called Hibiscus sabdariffa, which comes from Africa. Today, hibiscus is actively grown in countries with tropical or subtropical climates.

Hibiscus grown in Egypt is especially prized. All parts of the plant are useful: roots, stems and leaves. However, flower cups are more often used to make the drink. Flowering begins in the early morning; by mid-day the petals fall off, leaving behind only the sepals. Over time, it acquires a rich shade and increases in size. Before the fruit begins to ripen, it is cut off by plantation workers and thoroughly dried. After this, it can be packaged and sent to consumers.

Hibiscus beneficial properties


In professional plant growing, this hibiscus is called roselle. It is a herbaceous shrub, extremely branched and reaching about 1.5-2 meters in height. The crown diameter is on average 1.5 meters. Rosella lives only one year, after which it dies. The plant is unusually light-loving, so it is not suitable for home growing. The root system is very large and branched, so no pot is suitable for hibiscus. People often wonder how to brew hibiscus from a home flower? It is important to note that this should not be done, since indoor hibiscus, also called Chinese rose, is not suitable for making tea: the drink will simply be tasteless.

Hibiscus, health benefits

Since ancient times, people have known about the benefits of hibiscus, and the beneficial properties of the drink are difficult to overestimate. Rosella petals contain a large amount of natural acids: citric, malic, tartaric. Thanks to this, the drink refreshes and tones in hot weather or at elevated body temperatures. Tea also has antiseptic properties because it contains anthocyanins. It is drunk as a preventive measure against infectious diseases: influenza or acute respiratory infections.




How to brew hibiscus


Flavonoids have the activity of vitamin P and, as a result, have an anti-aging effect, reducing the likelihood of developing cancer and diabetes. In addition, they strengthen the walls of blood vessels, expanding them and giving elasticity. In this regard, doctors often prescribe tea to hypertensive patients because it helps normalize blood pressure and prevents an increase in blood cholesterol levels. Doctors also talk about how to brew hibiscus for those who are not familiar with this drink.

The properties of ascorbic acid and vitamins are enhanced by linoleic acid. Thanks to this, tea helps cope with stress and depression. With constant consumption, the drink strengthens the nervous system, improves brain function and removes toxins from the body. Due to pectin, it effectively cleanses the liver and kidneys of accumulated salts. Antispasmodic and bactericidal effects alleviate the condition of sick people. The mild diuretic property of tea is also widely known: it has a beneficial effect on the genitourinary system, improves the functioning of the stomach and pancreas. The drink can be taken for alcohol poisoning, as it is more effective than traditional remedies: cucumber and cabbage pickle.

How to brew hibiscus: secrets of preparing the drink

It is difficult to say unequivocally how to brew hibiscus correctly. There are several ways.

In our country, it is customary to pour boiling water over the sepals, and after some time, strain and then drink.

In Egypt, where tea comes from, the drink is prepared differently. First, the plant is poured with cold water, then brought to a boil. Then, reducing the temperature, hold for about 3 minutes.

Another Egyptian recipe calls for keeping the heat low and simmering for 3 minutes. With this method, you should use ceramic and glassware, avoiding metal counterparts, because they deteriorate the taste, color and quality of the tea.




The concentration depends on the quality of the hibiscus and personal taste. Typically, 1 teaspoon of petals is used to prepare 1 glass of drink. It is worth noting that with the “hot” brewing method, the drink loses many beneficial properties.

How to brew hibiscus while preserving its beneficial properties?

You can use the “cold” cooking option. To do this, the petals are immersed in water whose temperature is less than 40°C. Within 3-8 hours they are infused until ready for use. The drink can be served with ice or a slice of lemon. Add sugar or honey to taste. Used petals do not lose their beneficial properties, so experts advise adding them to other dishes as vitamins.




Hibiscus beneficial properties


Hibiscus, beneficial properties: as an ingredient

Tea can be used to prepare other drinks, in particular non-alcoholic mulled wine. In addition to hibiscus petals, you will need spices (to taste): cloves, cardamom, cinnamon and ginger, as well as berries and fruits. Citrus fruits are very popular.

Spices are poured with hot water and cooked over low heat. Then the resulting liquid is cooled in a separate container under a lid. Hibiscus must be brewed in advance. The resulting spice mixture is added to warm tea. If desired, you can add honey or sugar and serve the drink.




Hibiscus: contraindications and prescriptions

Tea is beneficial in moderation for most people, but there are contraindications. It is recommended for people with a weak immune system, chronic fatigue and high blood pressure. It is also useful for those whose eyes experience heavy daily stress: tea helps preserve vision and helps to relax the eyeball. A positive effect on the skin has been proven: the drink reduces contamination of the sebaceous glands and helps remove toxins that cause acne. The content of vitamins PP, B, A and C will help strengthen the body in the spring or autumn seasons - periods of risk of colds.


Like any other product, hibiscus has its drawbacks. Experts do not recommend drinking the concentrated drink on an empty stomach. Tea is contraindicated for people with acute gastritis and ulcers.

Hibiscus tea, the beneficial properties of which outweigh the disadvantages, is one of the most delicious and tonic drinks. If you follow the measures in its use and know the contraindications, you can significantly increase your own level of health, vitality and tone. Depending on personal taste preferences, you can vary the cooking recipe, experimenting with ingredients, ranging from spices to a variety of fruits or berries.

Hibiscus is a bright raspberry drink with a sweet and sour taste, which is prepared from the petals of the Sudanese rose. It was undeservedly forgotten for some time, but tourists visiting Egypt, where this drink is very popular, again brought back amazing “red tea” to their compatriots. Many people love this pleasant drink for its excellent taste, but not everyone knows about its many beneficial properties and how to brew hibiscus correctly. When hot it resembles tea, and when cold it resembles berry juice.

Hibiscus has many names: “drink of the pharaohs”, “Sudanese rose”, “desert rose”, “mallow of Venice”, “hamaika”. Hibiscus tea is made from the dried flowers of the Sudanese rose or rosella, a plant of the mallow family, genus Hibiscus, which is found in many tropical regions. It is a close relative of the common mallow. For industrial needs, rosella is grown in Egypt, India, Sudan, China, Sri Lanka, Thailand, and Mexico. In Malaysia, Sudanese rose flowers have become a state symbol.

All parts of this plant are edible, but the drink itself is made from rose flowers: petals, cups and cups of a dark red color. Tea bags sometimes contain seeds that are quite suitable for growing at home. The plant easily adapts to different climatic conditions.

Procurement of raw materials

Hibiscus is grown on huge plantations where a large number of hired workers work. They are collected by hand, carefully picking off the flowers, and then dried in the open air or in places specially equipped for this.

Dried flowers are packaged in paper bags and boxes to send for sale. The remains of overdried or stale raw materials are crushed into powder and sold in the form of disposable bags. Of course, there is no particular benefit from such tea, and the taste is much lower than that of large-leaf raw materials.

In addition to making tea, The petals of the plant can be used in the manufacture of confectionery, jam, jelly. The leaves can be an excellent addition to soups and salads. All parts of the hibiscus are great for various pickles, marinades and cooking meat dishes. Various dessert drinks and mixes are prepared on its basis.

Sudanese rose has also found its application in cosmetology. It is included in various masks, shampoos, perfumes, and is used in the manufacture of hair dyes and balms.

Composition and healing properties

Scientific studies have shown that the benefits of hibiscus in terms of the content of nutrients significantly exceed black and green tea. It contains a lot of antioxidant anthocyanins, various vitamins, riboflavin and niacin, thirteen amino acids, and fruit acids. Quercetin, which is part of tea, has a positive effect on vision.

The Egyptians also widely used medicinal properties drink of Sudanese rose and was considered the elixir of youth. Knowing everything about hibiscus tea: how to brew it correctly and in what proportions, you can significantly improve your health. After all, it has the following healing properties:

To lower blood pressure, drink a cold drink, and to increase it, drink a hot drink. Eastern healers have long used red tea as a means to restore male potency.

Properly brewed tea has a beneficial effect on the human body, enhances metabolism and removes harmful toxins, which promotes cleansing and weight loss. Of course, high-calorie foods are prohibited, and physical exercise and daily walks in the fresh air are also recommended.

Drinking hibiscus is contraindicated for people with high acidity. It should be taken with caution if you have a heart condition, cholelithiasis, or cystitis. Pregnant women should avoid this drink

Despite all the benefits of hibiscus, even healthy people should not get carried away and drink it more often three times per day.

Finding yourself in front of a large counter with different types of tea, the main thing is not to get confused. In order not to make a mistake in choosing hibiscus tea, you need to know certain rules and little secrets:

Tea should be stored in a dark place in a ceramic or glassware. When properly stored, its properties do not disappear for three years.

There are many brewing recipes healthy tea. A few tips and recommendations will help you figure out how to brew hibiscus correctly:

• tea cannot be brewed in metal containers - only in enamel or porcelain;
• fill only once;
• To prevent organic acids from destroying the enamel, you should rinse your mouth with water after drinking tea.

Hibiscus goes well with various additives and spices: honey, vanilla, lemon, ginger, cinnamon, cardamom. On sale there are ready-made mixtures of Sudanese rose petals with pieces of dried fruit, from which aromatic drinks are obtained. But only pure large-leaf tea reveals all the amazing properties of hibiscus.

Cooking methods

Classic hibiscus recipe e is the Egyptian brewing method, which is considered the longest in terms of time. Pour one tablespoon of inflorescences with a glass of cold water and leave for at least two hours, and preferably longer. Then boil for 4-5 minutes over low heat. Remove the grounds and you can drink the drink either cold or hot. And softened leftover hibiscus makes a great dessert.

Hot quick brew- an easy way to enjoy tea in just 10 minutes! Pour one teaspoon of inflorescences into 200 ml of water brought to a boil, but not boiling. Simmer covered for ten minutes and drink immediately. This drink, enriched with mint, lemon, cinnamon, honey or cloves, is good for colds.

Cold hibiscus Brewing is also easy. Pour one spoonful of petals into 0.5 liters of cold boiling water and leave in a closed container for 8 hours. This method can be used for high blood pressure and weight loss. The cold infusion quenches thirst well; it can be diluted with mineral water.

You can make a real Thai drink from hibiscus! To do this, you need to brew it in a large coffee pot and drink it hot. Pour three teaspoons of dried inflorescences into one glass of hot water and boil for 3-4 minutes. Adding cloves, a pinch of cinnamon or cardamom will make the drink more rich and aromatic.

R recipe from William Pokhlebkin, author of the famous culinary “Book on Tasty and Healthy Food.” Pour 200 g of boiling water over one tablespoon of crushed raw materials and simmer for 10 minutes on a hot stove. The result is a very useful infusion of rich raspberry color.

Hibiscus can simply be infused for about an hour in water at normal temperature. This infusion retains the maximum amount of beneficial substances.

The given recipes do not require strict adherence to proportions. How much dried flowers to add depends on the strength of the drink. You can safely experiment and get new versions of the drink.