Delicious iced hibiscus tea recipes

Summer time means delicious drinks and not all of them need alcohol. Plus hibiscus has numerous health benefits. Here are some great tasting ideas.

Ginger Hibiscus Mocktail (makes 4)


  • 4 cups water
  • 2 tablespoons of hibiscus tea
  • 2 tablespoons of fresh ginger, peeled and grated
  • 2 tablespoons of fresh lemon juice
  • Simple syrup (infused with mint optional)
  • Lemon and Mint for Garnish
  • Ginger Ale


  1. Boil water and steep hibiscus for 5-10 minutes. If you don't have a tea pot with infuser, use loose leaf bags.
  2. Transfer to a heatproof pitcher and add the ginger, lemon juice and chill for 4 hours
  3. Pour into 4 ice filled glasses, top with ginger ale. Add simple syrup to taste. Stir gentle. Garnish with lemon and mint. Serve immediatly.

Hibiscus tea recipe: Raspberry Mocktail

Another twist, with two options - fresh berry or pure tea version

Tea version


  • Raspberry Lavender Tea (2 tea spoons)
  • Hibiscus tea (1 tea spoon)
  • 2 cups water
  • Simple Syrup
  • Club soda or seltzer
  • Lemon peel or berries for garnish


  1. Brew raspberry lavender + hibiscus tea for 7-10 minutes.
  2. Add 2 tablsepoons simple syrup and stir.
  3. Fill 10-12 oz glass with ice.
  4. Fill each about 3/4 of the way. Twist lemon peel over each glass and rub rim.
  5. Top off with club soda
  6. Garnish with raspberries if you have them

Fresh Raspberry Version

  • Tablespoon of hibiscus flower
  • 2 cups water
  • 3/4 cup of fresh raspberries
  • 2 tablespoons of simple syrup
  • club soda
  • lemon peels


    1. Brew hibiscus tea for 7-10 minutes
    2. Mash the raspberries. Strain the raspberry mash over the tea, removing the seeds and pulp. Add simple syrup to the mixture and stir to combine
    3. Pour over 2 glasses with ice about 3/4. Then add lemon peels twists and rub over rim. Top off with club soda and garnish with raspberries.

    Hibiscus Tea Recipe: Cold brew Jamaica Red Tea

    This is a really simple, classic recipe just requires a little extra time ahead. Chemists found that a two hour cold infusion extracts as much of the pigments as a standard hot infusion.


    • 4 tablespoons hibiscus
    • 4 cups water
    • 1 cinnamon stick
    • 2 tablespoons - 1/4 simple syrup
    • options limes for garnish


    1. Put cinnamon and hibiscus in large pitcher with water and refrigerate overnight. Strain out solids or use an iced tea pitcher. Add simple syrup to taste.
    2. Pour over ice and optional add juice of one lime.

    Keep refrigerated for up to one week.