Hibiscus tea was a gateway herb for me. I first time drunk it on a chilly Christchurch day long before I became a naturopath. In winter, hibiscus with a few slices of root ginger is a warming tea. As a cordial, it makes a tangy summer cooler.

Hibiscus cordial

3 cups water
½ cup dried hibiscus flowers*
1 dessert spoon sugar to taste

Optional extras: one or more of the following herbs and flavours
3 slices root ginger
1 –  2 cinnamon quills
1 stalk lemongrass, bashed or sliced
A dash of rose water (only add once the cordial has cooled)

Gently simmer the hibiscus flowers, and woody herbs, in water for 30 minutes, Periodically check the water level to ensure it doesn’t reduce by more than half. Turn off the heat. If adding sugar, stir in while still hot, then leave the pot covered until cooled.

Once cooled, add a teaspoon or two of rose water if desired. Strain and decant into to a sterilised bottle and store in the fridge.

Add a tablespoon of cordial (to taste)  to sparking water. Add ice cubes if desired.

In a cold weather, add some cordial to boiling water to make a hot tea.

*Dried hibiscus flowers are available from some health food stores, Middle Eastern grocery shops and online.

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