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Hibiscus Iced Tea

Steeped hibiscus flowers make a tart, fruity tea. You can also brew store-bought hibiscus tea bags as strong as you like.

  • Prep:
  • Total Time:
  • Yield: Makes about 5 1/3 cups
Hibiscus Iced Tea

Photography: Petrina Tinslay

Source: Martha Stewart Living, August 2010


  • 6 cups water
  • 1 cup dried hibiscus flowers (
  • 1/3 cup superfine sugar


  1. Bring water to a boil in a medium saucepan. Add hibiscus flowers. Remove from heat, and let stand for 1 hour. Strain through a sieve; discard flowers. Stir in sugar. Refrigerate for at least 1 hour.

Cook's Note

Tea can be refrigerated for up to 4 days.

Reviews (2)

  • madavmyers 8 May, 2014

    This recipe is great. I always make hot hibiscus tea in the winter and agua de Jamaica in the summer, which is more syrupy. The first time I made this recipe, I made it exact according to the recipe. The second time I made it, I added zested ginger, and it tasted amazing. I also use Demerara sugar instead, as I don't like refined sugar.

  • anitaquincy 4 Jun, 2013

    TEANZO Hibiscus Iced Tea is one of my all time favorites in the summer. I love to add some bruised mint leaves to it or even muddle the mint leaves before adding to my tea. Delicious and so refreshing!

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