The beautiful red color of this drink comes from dried hibiscus flowers. I like it when Western science can prove the effectiveness of natural remedies, as is the case with hibiscus. Many recent studies have shown it to be effective at lowering blood pressure and cholesterol, regulating blood sugar levels and promoting improved circulation. Plus it also contains a high concentration of many antioxidants and Vitamin C. Hibiscus tea is not very well known up here in the Pacific Northwest but it has a prominent place in several cuisines throughout the Caribbean, Latin America and Africa. My version makes a fizzy and refreshing drink, without all the dyes, processed sugar and acidic effects of pop. It reminds me of a summer version of mulled wine because the hibiscus tastes similar to cranberries. I use 2 limes which makes it quite tart so you could modify to only have juice of 1/2 or one lime and add in extra honey if you prefer. Important note- women who are pregnant or trying to conceive should not consume hibiscus because it is an emmenagogue, an herb that stimulates blood flow in the reproductive organ region and increases progesterone levels which stimulates the monthly flow and could contribute to miscarriages.
- 1 litre soda water
- 1 cup boiling water
- ¼ cup hibiscus flowers
- ¼ cup honey or maple syrup
- 1-2 limes juiced
- 1 cinnamon stick
- 1 teaspoon allspice berries
- optional: dark or spiced rum to taste
- Steep the hibiscus, cinnamon and allspice in the 1 cup of boiling water in a tea pot or other covered container (this keeps the essential oils in which hold many of the heath benefits). Strain after 10 minutes and stir in the honey. Leave it to cool to room temperature then add in the lime juice and soda water. Serve over ice.
