Hibis­cus An­cho Mint Tea

Austin American-Statesman - - FOOD & LIFE - — Ad­die Broyles

2 quarts wa­ter 1 cup dried hibis­cus flower pods (al­ter­na­tively, you could use a large bag of Nile Val­ley hibis­cus or hibis­cus mint tea, which is avail­able at Austin farm­ers’ mar­kets) 1 cup fla­vored sim­ple syrup such as an­cho mint or gin­ger

In a large pot, com­bine the wa­ter and dried hibis­cus pods. Cover and let stand at least 30 min­utes. Un­cover the pot and bring to a boil. Re­duce the heat and let sim­mer for six to eight min­utes. (If us­ing the Nile Val­ley tea bags, you don’t have to heat the wa­ter at all. Just add syrup.) Strain through a sieve, dis­card­ing the solids. Add syrup and re­frig­er­ate. Serve over ice. Makes 8 serv­ings.

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