Recipe: Hibiscus Sun Tea & Hibiscus Vinaigrette
HIBISCUS SUN TEA:1-gallon water 1 cup dried hibiscus blossoms 2 tablespoons dried rosehips 2 tablespoons dried ginger Place all ingredients into a large glass pitcher. Cover the pitcher; if you do not have a cover for your pitcher, a piece of cheesecloth can be used. I just place the cheesecloth over the opening of the pitcher or jar and secure it with a rubber band. It helps to keep the bugs out. Set your tea in a sunny spot until it reaches a beautiful ruby red color. This will depend on how much sun and how warm a day it is. I most often make this tea the day before I want to drink it. When the tea is ready, strain off the herb, and put the tea back into your pitcher. I love to add fresh slices of lime to this. It is also fun to mix it with some fizzy water. It makes the perfect summer drink!
HIBISCUS VINAIGRETTE:2 tablespoons red wine vinegar 2 tablespoons fresh lime juice 1 garlic clove 2 teaspoons sugar, or to taste 1 teaspoon kosher salt, or to taste ½ teaspoon freshly ground black pepper, or to taste ½ cup avocado oil ½ cup olive oil ¾ cup dried hibiscus flowers Two days before serving, prepare the vinaigrette. In a blender, combine vinegar, lime, juice, garlic, sugar, salt, and pepper. Process until smooth. With motor at lowest possible speed, add vegetable oil and olive oil in a thin stream until emulsified, about 10 seconds. Add hibiscus flowers and allow to soften in liquid for a couple of minutes, then process until roughly chopped. Pour into a container, cover, and refrigerate for 2 days to 1 week.
Tracy graduated as a Nutritional Therapy Practitioner in 2005. Tracy is a practicing NTP as well as a Western Herbalist and Certified Food & Spirit Practitioner. Food and herbs are her passion. She is the owner of Hula Kitchen selling her famous Jerky Spice Mix. Go to www.HulaKitchen.com or email Tracy@HulaKitchen.com for a complete list of products. To make an appointment for nutritional therapy, go to www.mynutritionaltherapist.com or call 503-803-3677.