Hibiscus Plum Ginger Tea | A refreshing tea that has no added sugar, just the sweetness from tree ripened plums. This versatile recipe can be made into just Plum Tea, Plum Ginger Tea or as this recipe Hibiscus Plum Ginger Tea. Whatever flavor you choose for this tea I know your guests will love it!
When it comes to summer entertaining I love adding a flavored tea to the beverage table. It’s super easy to transform your favorite black tea into a summer fruit creation. It’s an easy way to make a little something special for your guests. Add plum slices to really knock this drink out of the park.
Let’s talk a little bit about Hibiscus. This little treat from nature offers a tangy cranberry flavor. It’s not the flower itself that is used in recipes. Something remarkable happens when a hibiscus flower is spent. The flower leaves behind a red pouch (calyx) which holds the seed. It’s the pouch (not the seed) that you want to dry. If you have one in your yard, take a look at the spent blooms.
Here is a great photo showing the end of a bloom and the creation of a ripe calyx (the picture below is from Tyrant Farms).
Do you prefer sweet tea? If so, then simply add 2 cups of granulated to sugar to the water with the plums, ginger and hibiscus.
Hibiscus Plum Ginger Tea
For the Tea
- 1 large bag Tazo black tea
- 4 cups filtered boiling water
- 4 cups filtered cold water
For the Hibiscuis Plum Ginger Syrup
- 2 1/2 pounds plums, ripe
- 3 cups filtered water
- 1 (3 x 1 1/2 x 1/4-inch) piece of fresh ginger
- 1/4 cup dried hibiscus
For the Tea:
Drop a tea bag into the bottom of a 2 quart glass pitcher; pour boiling water over the tea bag, cover and let steep 30 minutes. Remove tea bag, pour cold water in the pitcher with the hot water; add 1 1/2 cups of the plum syrup. Stir to combine. Serve over ice.
For the Hibiscus Plum Ginger Syrup:
Cut plums into quarters. Make sure to leave on the peel but remove pit. Place in a large saucepan along with the water, ginger and hibiscus. Cover and bring to a boil, turn down heat and simmer 5 minutes. Use a potato masher and mash the pulp. Turn off the heat, cover and let steep 30 minutes. Smash pulp again. Use a fine mesh strainer lined with cheesecloth and press the syrup through. Store in a container with a tight fitting lid in the refrigerator for up to a week.
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