Dried hibiscus turns plain water a deep ruby red in minutes. It has a bright, tangy taste, a little like cranberry, which makes it perfect for cool summer drinks and cosy warm brews. People around the world have made drinks like this for generations, from agua de jamaica in Mexico to spiced sorrel in the Caribbean and bissap in West Africa.

Below you'll find a simple hibiscus base and four drinks to make with it. Want to know more about the flower itself? Read our Hibiscus Tea guide first.

People often call it "hibiscus tea." Technically, it is a herbal infusion (tisane), because it is not made from the tea plant. We use "tea" in this post because that is the common name.

Start Here: The Hibiscus Base

Three of the four drinks use this base. Make it first and let it cool.

Ingredients

• 2 tablespoons dried hibiscus flowers
• 2 cups (500 ml) hot water, just off the boil

Method

1. Place the flowers in a jug and pour the hot water over them.
2. Steep for 8–10 minutes, until the water is deep red.
3. Strain out the flowers.
4. Let it cool, then chill it in the fridge. Use within 2–3 days.

Drink 1: Cold-Brew Iced Hibiscus Tea

The easiest way to enjoy hibiscus. Cold brewing takes longer but gives a smoother, less sour taste.

Ingredients

• 2 tablespoons dried hibiscus flowers
• 4 cups (1 litre) cold water
• Honey or sugar syrup, to taste
• Lemon slices
• Ice cubes

Method

1. Add the flowers to the cold water in a jar or jug.
2. Cover and leave in the fridge for 8–12 hours, or overnight.
3. Strain out the flowers.
4. Sweeten to taste and stir well.
5. Pour over ice and add a lemon slice.

Drink 2: Hibiscus Rose Sharbat

A floral summer cooler inspired by the classic Indian sharbat, with soaked sabja seeds for a fun texture.

Ingredients

• ½ cup hibiscus base
• 1 tablespoon dried rose petals, plus a few for garnish
• 1–2 tablespoons sugar syrup or jaggery syrup
• 1 teaspoon sabja (sweet basil) seeds, soaked in water for 10 minutes
• ½ cup chilled water
• Ice cubes

Method

1. While the hibiscus base is still warm, add the rose petals and let them steep together for 5 minutes. Strain and cool.
2. Add the sugar syrup and chilled water and stir well.
3. Spoon the soaked sabja seeds into a glass and add ice.
4. Pour the hibiscus rose mix over the top.
5. Garnish with a few rose petals.

Drink 3: Sparkling Hibiscus Lemonade

Bright red, fizzy and great for parties.

Ingredients

• ½ cup hibiscus base
• 2 tablespoons fresh lemon juice
• 1–2 tablespoons sugar syrup or honey
• ½ cup chilled soda water
• Orange or lemon slices and fresh mint
• Ice cubes

Method

1. Stir the hibiscus base, lemon juice and sugar syrup together in a glass.
2. Fill the glass with ice.
3. Top up with soda water just before serving so it stays fizzy.
4. Add the citrus slices and mint.

Drink 4: Warm Spiced Hibiscus Brew

A cosy drink for cooler evenings, inspired by the spiced hibiscus drinks enjoyed in the Caribbean and West Africa.

Ingredients

• 1 tablespoon dried hibiscus flowers
• 1 small cinnamon stick
• 2–3 cloves
• 2–3 thin slices fresh ginger
• 2 cups (500 ml) water
• Honey or jaggery, to taste

Method

1. Add the cinnamon, cloves and ginger to the water and bring it to a gentle boil.
2. Simmer for 5 minutes, then turn off the heat.
3. Add the hibiscus flowers and steep for 5–8 minutes.
4. Strain into cups and sweeten to taste.

Tips for Better Hibiscus Drinks

• Taste before you sweeten. Hibiscus is naturally tart, so add sweetener a little at a time.
• Don't over-steep. Steeping too long can make the drink very sour.
• Try cold brewing for a smoother, gentler flavour.
• Need it quick? Stir a little hibiscus powder into water for instant colour and flavour.
• Make ice cubes from the hibiscus base so your drinks don't get watery.
• Hosting a party? Make a big jug of the base a day ahead.

Choosing Quality Dried Hibiscus

The colour and flavour of your drink depend on the flowers you start with. Look for these signs of quality:

• Deep red colour. Dull or brownish flowers give a weaker drink.
• Whole pieces, little dust. Lots of powder at the bottom of the pack can mean old or badly handled flowers.
• Proper drying. Flowers should be dry and crisp, with no musty smell.
• Food-grade sourcing. Only use flowers sold for eating and drinking.
• Protective packaging. Airtight packs keep out moisture and light.

At A D Food & Herbs, our dried hibiscus flowers are food-grade, carefully dried and packed to keep their colour. We are an FSSAI-registered business supplying both home buyers and businesses.

Frequently Asked Questions

What does hibiscus tea taste like?

It is tangy and slightly fruity, often compared to cranberry. A little sweetener balances the tartness.

Should I brew hibiscus hot or cold?

Both work. Hot brewing is quick and gives a bolder, more sour taste. Cold brewing takes 8–12 hours but gives a smoother drink.

Can I reuse the flowers for a second brew?

You can, but the second brew will be lighter in colour and flavour. Most people use fresh flowers each time.

How long does the hibiscus base last?

Keep it covered in the fridge and use it within 2–3 days.

Is hibiscus tea safe to drink?

It is widely enjoyed as a herbal drink. If you are pregnant, breastfeeding, have a health condition or take regular medication, especially for blood pressure, check with your doctor before drinking it regularly.

Can cafes and restaurants buy dried hibiscus in bulk?

Yes. We supply cafes, restaurants, caterers and tea brands. Contact us through our Bulk Inquiry page for pricing and quantities.

Make Your First Hibiscus Drink

• Shop Dried Hibiscus Flowers
• Shop Hibiscus Powder
• Shop Dried Rose Petals
• Explore All Dried Edible Flowers
• Contact Us for Bulk Requirements