Posted on Mar 3, 02:44 PM
Archived in Recipesand Drink
Leave a comment
Next time you’re around the tropics, treat yourself to about ten hibiscus flowers. After a few days drinking the fragrant tea, you could be lowering your blood pressure, boosting your immune system and, some suggest, lowering your cholesterol. Hibiscus tea can be made from dried flowers too – so maybe start a collection of surplus flowers to send back to yourself for colder times!
If you remove all the parts from the flower but the petals, you can put about 10 flowers in 2 Cups of hot, boiled water. The heat changes the red flowers to a deep violet. 30 seconds of mixing and you can remove the flowers; their good stuff has been pulled out. Juice a lime and add it, pulp-free, to the hot water.
The color changes again! Chemically, there’s an awful lot going on. The water should shoot in color to something near orange. Now, when you add about 4 Tablespoons of sugar to cut the tart flavor we’ve got so far, the color changes one, last time.
Proud to pollinate and lend a hand to your health, the hibiscus flower doesn't just donate its color to tea. As a matter of fact, it doesn't really donate its color to tea! Chemical changes switch the color back and forth while you're making it helping you find the right balance in your recipe.
It’s pretty amazing to see nutrition take shape and change color. You’ve got enough tea to last an afternoon and it’s easy enough to make some more. Cold or hot, hibiscus tea takes a stunning flower, iconic in the paradises of the world, and stretches even more goodness your way! Taking advantage isn’t taking advantage – the flower blooms happily all year around.
Jan 20, 11:46 AM
Jan 16, 08:32 PM
Nov 22, 06:04 PM
Oct 27, 02:45 PM
Sep 3, 12:35 PM
Copyright © 2017 Food Newsie. Adapted for Textpattern (currently v4.5.2). Managed by Bryan of FoodNewsie.com