Happy Thursday! And most importantly, HAPPY BIRTHDAY TO MY MOM!!!! She is such an amazing woman and she inspires me all the time! I mean, she ran her first marathon at 62 (after 40+ years of running) and took 3rd in her age group. All-star! Love you mom!
Anyway, almost the weekend folks! And I loved all your “greater than” statements. They are cracking me up. To reward you for your funny comments, I shall share a new, favorite creation: Ginger Hibiscus Tea.
When I went to the epic J.Crew warehouse sale, we were all f-bomb starving afterwards and ate a a great restaurant in Asheville, Salsas. The food was amazing but even more amazing was their ginger-hibiscus tea.
So a few weeks ago when I took my parents to a really fun Hispanic grocery store in town and saw dried hibiscus flowers, I knew I had to attempt to recreate the tea. It couldn’t be that hard, right? Just ginger and hibiscus!
Now to be honest, I’m not sure where you would find dried hibiscus flowers in your neck of the woods. But they are worth looking for so you can make this.
(Update: The lovely Larissa commented that Tazo sells hibiscus tea so you could buy that if you can’t find the actual loose dried flowers.)
Ginger Hibiscus Iced Tea
Makes 1-2 servings and can be doubled or tripled easily.
- 2 c water
- 2 heaping tablespoons dried hibiscus flowers
- 1/2 – 1” piece of ginger*, peeled and sliced
- sweetener, to taste
1. Add the water, hibiscus flowers, and ginger to a pot and bring to a boil over medium-high heat.
2. Once the water begins to boil, remove from the heat, cover and let steep for 15 minutes.
3. After 15 minutes, strain the ginger and flowers using a fine mesh strainer. Transfer to the fridge to chill.
4. Once chilled, serve over ice and sweeten to taste. Enjoy! If you feel like being all fancy, garnish with a lemon or mint leaves. That’d sure be purdy.
*I love ginger so I used a 1” piece. If you don’t want a very strong ginger flavor, use less.
Tell me something you love about your mom!