Hibiscus Lemon Iced Tea


It only takes three ingredients to make this refreshing, fuchsia-hued drink, which is likely to become your go-to sip of the summer. The gorgeous color comes from dried hibiscus flowers, which brew into a delicious, antioxidant-rich tea with just a hint of tartness.

The gorgeous color of Hibiscus Lemon Iced Tea comes from dried hibiscus flowers.
Photo: Greg DuPree
Hands On Time:
10 mins
Total Time:
2 hrs 30 mins
6 serves


  • 6 hibiscus tea bags

  • 2 medium lemons

  • ½ cup granulated sugar


  1. Bring 3 cups water to a boil in a small saucepan over medium-high. Add tea bags; let steep for 30 minutes. Gently squeeze tea bags to release any excess liquid and discard. Pour tea into a pitcher.

  2. While tea steeps, peel lemon zest into strips. Squeeze lemons to yield ¼ cup juice; set aside.

  3. Make lemon syrup: Bring sugar and ½ cup water to a simmer in a small saucepan over medium-high. Cook, stirring often, until sugar dissolves, about 3 minutes. Remove from heat; add lemon strips. Let cool for 30 minutes. Remove and discard lemon strips.

  4. Stir lemon syrup, lemon juice, and 4 cups water into tea. Refrigerate until cold, about 2 hours. Serve over ice. Store, covered, in refrigerator for up to 3 days.

Chef's Notes

Turn the tea into a spritz by topping it off with sparkling wine.

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