Fresh Hibiscus Iced Tea

Boil and Steep: Gently rinse your red hibiscus petals. Bring 2.5 cups of water to a rolling boil in a pot, then turn off the heat. Drop the petals into the hot water, cover with a lid, and let them steep for 10–15 minutes until the petals turn pale and the water becomes a deep maroon-purple.

Transform and Sweeten: Strain the warm liquid into a glass jug, discarding the used petals. Squeeze in the fresh lime juice and watch the tea instantly magic-shift into a vibrant, brilliant crimson red. Stir in your scraped Kithul jaggery or treacle while the liquid is still warm so it dissolves completely.

Chill and Serve: Let the mixture cool to room temperature, then pour it into glasses packed generously with ice cubes. Garnish with a fresh lime wheel and serve cold as a refreshing nourishing drink.