Hibiscus Ginger Iced Tea

3 quarts
2 oz
2 T
½ to 1 cup
¼ t
¼ cup

water
dried hibiscus flowers (jamaica) (about 1.5 cups)
ginger juice (see notes)
agave syrup
salt (optional)
orange juice (optional)

• To make ginger juice:  Puree ginger in a food processor and squeeze the resultant paste through a few layers of cheese cloth.  One pound of ginger will yield ¾ to 1 cup of juice but you can make less.  Freeze leftover juice in teaspoon or tablespoon quantities using an ice cube tray.
• Boil water, remove from heat, and steep flowers, covered, for 2 to 3 hours.
• Strain through an unlined strainer and then maybe again through a cheesecloth lined strainer being careful not to pass the small bits of flower sludge into the final drink
• Add ginger juice, agave, and salt to taste.  Just lightly sweetened is best.
• Cool and serve with lots of ice.  This will be strong enough to serve room temp on ice.
  
  
• Yield: 75oz, enough for 8 glasses.

Category:  Southwest/Mexican                                                                                                                         Modified 12/11/13