This easy homemade cranberry hibiscus tea is made with fresh or frozen cranberries, dried hibiscus and water. Add a splash of bourbon for a winter cocktail!
One of my favorite berries is the cranberry.
I don’t think it gets enough love!
And, it might be obvious, but I also love cranberry tea.
Usually I add warming spices (like cinnamon) to my cranberry tea, but recently I’ve been making it with cranberries and dried hibiscus.
The hibiscus adds some floral notes and on cold, late winter days, it makes me feel like spring is right around the corner.
This easy cranberry hibiscus tea is made with fresh or frozen cranberries, dried hibiscus and water for a refreshing homemade herbal tea.
Fresh vs Frozen Cranberries
Fresh cranberries are usually only available from around October through January.
I like to buy extra cranberries when they’re in season and then put some of them in the freezer for later. Frozen cranberries last for about a year!
That said, you might be able to find frozen cranberries at your local grocery store.
Both fresh and frozen cranberries will work perfectly in this recipe.
Where to Buy Dried Hibiscus Flowers
You might be able to find dried hibiscus flowers in your local grocery store, but I’ve never seen them in person locally.
I usually buy dried hibiscus flowers online.
When buying flowers to use in food, always make sure you’re buying food-grade, preferably organic flowers. Some dried flowers are sold for potpourri or decoration, and may have been grown with unsafe chemicals.
How to Make Cranberry Hibiscus Tea
Add cranberries and water to a large pot.
Bring the water to a boil.
When the cranberries begin to burst, use a potato masher to crush the berries.
Keep boiling for five more minutes and then turn off the heat.
Add the dried hibiscus flowers and cover the pot. Steep for ten minutes.
Strain the berries and flowers through a fine mesh sieve.
Finally, add a little sweetener to the tea if you want. I prefer mine unsweetened, but it’s also delicious with a little honey.
Serve hot or cold, and enjoy this tea as you wait for spring to arrive!
Cranberry Hibiscus Tea
1 Week (Fridge), 1 Year (Freezer)
- 8 cups water
- 2 cups cranberries (fresh or frozen)
- ¼ cup dried hibiscus flowers
- ¼ cup sugar, honey, or other preferred sweetener (Optional)
- Add water and cranberries to a large pot over medium-high heat, and bring to a boil.
- When cranberries begin to burst, use a potato masher to crush the berries. Boil for about 5 more minutes.After 5 minutes, turn off the heat. Stir in the dried hibiscus flowers and cover the pot. Steep for 10 minutes.
- Strain the liquid through a fine mesh sieve or strain through cheesecloth.Tip: Cheesecloth will yield the clearest juice without sediment, but a fine mesh sieve will catch most of the sediment.If desired, add sweetener to taste.
- Serve warm.Store the strained cranberry hibiscus tea in the fridge and use within a week or freeze and use within a year. Reheat before serving or drink cold.