Hibiscus White Iced Tea
Light, floral iced white tea gently infused with dried hibiscus and sweetened with honey. Bright, refreshing, and delicately tart — elegant, cooling, and perfectly balanced.
Prep Time : 15 min
Cook Time : 5 min
Servings : 8
15 min
5 min
8
Ingredients
Hibiscus Infusion
• 3–4 Tbsp dried hibiscus flowers — this one on Amazon
• 2–3 Tbsp mild honey, to taste
To Serve
• Ice
• Dried hibiscus flowers, for garnish
• Fresh lemon peel, for garnish
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Directions
- Brew the White Tea
Heat the water to 75–80°C (167–176°F) — do not boil.
Add the white tea and steep for 3–4 minutes.
Remove the tea bags or strain the leaves and let the tea cool to lukewarm. - Infuse the Hibiscus
Add the dried hibiscus flowers to the warm tea.
Let steep for 5–7 minutes only, just until a light ruby color and gentle tartness develop.
Strain out the hibiscus promptly to avoid harsh acidity. - Sweeten Lightly
While the tea is still warm, stir in 2 Tbsp honey until fully dissolved.
Taste and add up to 1 additional tablespoon only if needed.
Let the tea cool to room temperature. - Chill
Refrigerate for 1–2 hours until fully cold and balanced. - Serve
Fill glasses with ice.
Pour over the chilled hibiscus white iced tea and garnish lightly with a few dried hibiscus petals and a thin strip of fresh lemon peel for a clean, elegant finish.
*Notes :
- Hibiscus is acid-forward — short infusion is critical for balance.
- White tea should remain present; if the drink tastes sharp, hibiscus steeped too long.
- Use mild honey to preserve floral notes and avoid masking the tea.
- Best consumed within 24 hours for clean flavor and color.
Nutrition Facts
( per ~200 ml serving )
Calories
~35 kcal
Protein
0 g
Fat
0 g
Carbs
~8 g
Calories
~35 kcal
Protein
0 g
Fat
0 g
Carbs
~8 g
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Hibiscus White Iced Tea
Ingredients
Method
- Heat the water to 75–80°C (167–176°F) — do not boil. Add the white tea and steep for 3–4 minutes. Remove the tea bags or strain the leaves and let the tea cool to lukewarm.
- Add the dried hibiscus flowers to the warm tea. Let steep for 5–7 minutes only, just until a light ruby color and gentle tartness develop. Strain out the hibiscus promptly to avoid harsh acidity.
- While the tea is still warm, stir in 2 Tbsp honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. Let the tea cool to room temperature.
- Refrigerate for 1–2 hours until fully cold and balanced.
- Fill glasses with ice. Pour over the chilled hibiscus white iced tea and garnish lightly with a few dried hibiscus petals and a thin strip of fresh lemon peel for a clean, elegant finish.
Notes
- Hibiscus is acid-forward — short infusion is critical for balance.
- White tea should remain present; if the drink tastes sharp, hibiscus steeped too long.
- Use mild honey to preserve floral notes and avoid masking the tea.
- Best consumed within 24 hours for clean flavor and color.