My friend Melissa grows roselle hibiscus plants on her Forage farm. She gave me some roselle fruits as well as this recipe to make tea.
The Red Zinger tea that is sold in stores is made from roselle hibiscus as well. When the beautiful flowers are pollinated, a red pod forms, which is called the calyx. The calyx holds a green ball, which holds the seeds. Discarding the green ball, what you have left is a bright red calyx to use for tea.
I put all the roselles and added a stalk of lemongrass into a pot of water and brought it to a boil. If you want it a little sweeter, add some honey. My last post noted the beneficial nature of lemongrass. Roselle fruit is said to lower blood pressure, and boost your immune system. Between the medicinal effects and delicious taste, red zinger tea is a winner.
Drink it iced, like I did, or warm on a cold day. The tea will last for at least a week in the refrigerator.
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