Full Moon Feast, by Jessica Prentice, was my first introduction to the magical combination of hibiscus and rosehips. Prentice wrote of a recipe for creating homemade sodas that used dried hibiscus and rosehips, noting that both are natural sources of vitamin C. The combination, along with a sweetener, tastes distinctly of Hawaiian Punch, that ruby colored sugar treat forbidden to me as a child. Naturally, I fell head over heels in love with the combination!
Prentice’s soda used yogurt whey to create natural carbonation; I didn’t want to work that hard. My method was to add it to already fermented kombucha producing a gorgeous colored fizzy drink that is actually nutritious and low in sugar. But sometimes I’m lazy and impatient so I make sun tea instead.
Sun tea is the perfect means for capturing all of the nutritional benefits of rosehips and hibiscus since boiling water actually destroys the vitamin C properties of the dried flowers. And these flowers pack a wallop (remember the Hawaiian Punch commercials!) Some articles even claim that it helps lower blood pressure. All I know is that it is delicious! If you like lime, add a squirt for an added bit of zip!
Hibiscus and Rosehip Sun Tea
1 tablespoon dried hibiscus
1/4 cup dried rosehips
1 gallon water
1/4-1/2 cup honey (depending on how sweet you like it)
1 gallon glass jar or dispenser
Combine water, hibiscus and rosehips in jar or dispenser and set in sunny spot, covered, for at least 6 hours. Allow to sit for at least 24 hours indoors or out. Strain and add honey to taste and serve over ice.
Recipes currently inspiring me:
Meatballs in Spicy Red Pepper Sauce with Cannelini Beans and Penne at Cinnamon Spice and Everything Nice
Crostini with Ricotta, Honey and Lemon Zest at Stacey Snacks
Quinoa Salad with Asparagus, Watercress, Pepitas and Feta at Honey from Rock