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Hibiscus Tea
Hibiscus Tea


6 cups water
3 tablespoons Tampico’s dried hibiscus flowers
2 Tampico’s cinnamon sticks
1/8 cup pure cane sugar
1 small orange, sliced
1 lemon, cut into wedges


Serves 6 to 8


Bring water to a light boil and then turn off heat. Add the hibiscus flowers and cinnamon sticks. Cover and steep for 20 minutes. Strain tea into desired container. Add sugar and orange slices; serve over ice. Garnish each glass with a lemon slice.
*Note: boiling the hibiscus longer is not better; if you want to strengthen the flavor add MORE hibiscus.

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