Hibiscus-Lime Iced Tea

September can be the hottest month here in Southern California, and this hibiscus-lime iced tea is the drink I turn to when plain water just isn't cutting it.

I don't buy bottled drinks because they are made with tap water and chemicals in the guise of flavorings. Making tea at home keeps it real. I use filtered water and natural foods.

I get jamaica flowers from my local Mexican supermarket, but well-stocked grocery stores and health food stores will have them too. You'll recognize the taste from Celestial Seasonings' Red Zinger tea. Although jamaica is in the same family as the hibiscus that grows in our garden, they are not interchangeable. The jamaica flowers we drink are picked from a tropical vine that grows in India, Africa and Mexico.

While I usually eschew the use of sugar, in this drink it's essential. The sugar syrup gives the tea a satisfying feel in the mouth, especially if you're used to bottled iced tea. Plus it gives me the energy boost I need to get back to work in the garden.

Add enough sugar syrup so the tea tastes good to you. The extra syrup will last a few weeks in the fridge to be added to your next batch of tea. I think the iced tea will last at least a week in the fridge, but it's never spent more than 3 days in ours.

Hibiscus-Lime Iced Tea
1 cup sugar
zest of 4 limes, removed in strips
3/4 cup dried hibiscus (jamaica) flowers - 1/2 a 2oz packet

Combine the sugar and lime zest with 1 cup water in a small saucepan. Bring it to a boil. Remove from heat and let steep 30 minutes. Strain into a measuring cup.

In a large saucepan, combine the hibiscus flowers and 8 cups cold water. Bring to a boil. Remove from heat and let steep 20 minutes at room temperature. Then refrigerate until chilled.

Strain the hibiscus water into a large pitcher. Stir in 1/2 cup of lime syrup, or more to taste. Serve in tall glasses over ice.