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Peach Hibiscus Sunset Tea: A Refreshing Summer Blend

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Ingredients

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  • 4 ripe peaches, pitted and chopped
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 cup dried hibiscus flowers
  • 4 cups water
  • 1/2 cup granulated sugar (optional, adjust to taste)
  • Ice cubes
  • Peach syrup (approximately 2-3 tablespoons, adjust to taste)
  • Hibiscus tea concentrate (approximately 1/4 – 1/3 cup, adjust to taste)
  • Sparkling water or club soda
  • Fresh peach slices, for garnish
  • Fresh mint sprigs, for garnish (optional)

Instructions

  1. Prepare the Peaches: Wash, pit, and chop the peaches into roughly equal-sized pieces.
  2. Combine Ingredients in a Saucepan: In a medium saucepan, combine the chopped peaches, granulated sugar, water, and lemon juice.
  3. Simmer the Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 20-25 minutes, or until the peaches are very soft and the syrup has thickened slightly. Stir occasionally to prevent sticking.
  4. Strain the Syrup (Optional): If you prefer a smooth syrup, strain it through a fine-mesh sieve. Place the sieve over a bowl and pour the peach mixture into it. Use a spoon or spatula to press down on the peaches and extract as much syrup as possible. Discard the peach pulp (or save it for another use, like adding to oatmeal or yogurt!).
  5. Cool and Store: Let the peach syrup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 1 week.
  6. Combine Hibiscus and Water: In a medium saucepan, combine the dried hibiscus flowers and water.
  7. Simmer the Tea: Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for about 15-20 minutes.
  8. Add Sugar (Optional): If you prefer a sweeter hibiscus tea, you can add sugar to the saucepan during the last 5 minutes of simmering. Stir until the sugar is dissolved.
  9. Strain the Tea: Remove the saucepan from the heat and let the tea steep for another 5-10 minutes to allow the flavors to fully develop. Then, strain the tea through a fine-mesh sieve to remove the hibiscus flowers. Discard the flowers.
  10. Cool and Store: Let the hibiscus tea concentrate cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 1 week.
  11. Fill the Glass with Ice: Start by filling a tall glass with ice cubes.
  12. Add Peach Syrup: Pour the peach syrup into the glass (approximately 2-3 tablespoons, adjust to taste).
  13. Pour in Hibiscus Tea Concentrate: Gently pour the hibiscus tea concentrate into the glass, on top of the peach syrup (approximately 1/4 to 1/3 cup, adjust to taste).
  14. Top with Sparkling Water: Fill the rest of the glass with sparkling water or club soda.
  15. Garnish and Serve: Garnish your sunset tea with fresh peach slices and a sprig of fresh mint (if desired). Serve immediately and enjoy!

Find it online: https://thecookingjournal.com/hibiscus-peach-sunset-iced-tea/

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