Iced Hibiscus Ginger Tea

A big pitcher of something deep red and caffeine-free in the fridge is a genuinely lovely thing to have on hand: hibiscus and fresh ginger, steeped together and poured cold over ice. It gives you a real, whole-food choice whenever you open the door.

Hibiscus is rich in anthocyanins, the polyphenols that give the tea its color, studied for their antioxidant activity, and the fresh ginger steeped alongside it is a source of gingerol, linked to lower inflammation. Honey rounds it out in a modest amount, just a quarter cup across 12 servings, so the sweetness stays light.

Brew it, let it steep, and chill it down. Pour it over ice in a clear glass so you can see the color, and take a breath before the first sip. You made this, from whole plants, on purpose, and your body knows the difference.

Ingredients

• 9 cups water, divided
• 1 1/2 cups dried hibiscus (or 24 hibiscus tea bags)
• 1/4 cup honey
• 3 tablespoons peeled, grated fresh ginger
• Ice, for serving

Method

• Bring 3 cups of the water to a boil. Pour the other 6 cups into a large pitcher and set it in the fridge to chill.
• Take the hot water off the heat. Add the hibiscus, honey, and grated ginger, and let everything steep for 20 minutes.
• Strain the hot tea into the cold water in the pitcher, pressing out the liquid and discarding the solids.
• Refrigerate until cold.
• Serve over plenty of ice.

*Adapted from acleanplate.com*