Hibiscus-Raspberry Black & Green Iced Tea w/ Chia Seeds

Guess what? June is National Iced Tea Month. And how does one celebrate the glories of that cool, refreshing beverage? By entering a contest to win a 7-day trip to London. ENGLAND!

Why London? London just so happens to be the birthplace of Tetley Tea. I was beyond excited to receive an invitation to participate in the London On Ice contest, which is put on by Tetley USA in honor of their new Black & Green Blend. My challenge: to create a non-alcoholic (cough, cough...ahem) iced tea recipe using Tetley's Black & Green.

Commence testing!

Hibiscus Popsicles w/ Mango {Jamaica Paletas con Mango}

Okay, so I think it's kind of funny that I can go weeks at a time without posting any type of dessert and this is the third dessert that I've posted in a row.  Crazy.  And this isn't the end of it folks, there's another one comin' atcha tomorrow.  But that will be the end of them.  At least for a few days.  This one is a fantastic way to use some Hibiscus or Jamaica water concentrate.  While I did talk about Agua de Jamaica last summer, that was a full batch of the water.  This is a batch of concentrate and popsicles (or paletas) made from that concentrate.  You can dilute the rest of the concentrate about 50/50 concentrate to water (or to taste) and pour it over ice for a cool, refreshing beverage.  You could also heat it up at the same ratio for some hibiscus tea.  Or use the concentrate to make a fantastic marinade for some steak.  The possibilities are endless.  Just like adding chunks of mango to the mango popsicles, this adds a great sweet, smooth contrast to the tang of the hibiscus.

Hibiscus and Mango Popsicles
Jamaica Paletas con Mango
from the kitchen of girlichef
yield: lots...or a few...

concentrate (yield: ~2 qt):
2 oz. dried Hibiscus flowers (Jamaica)
8 c. water
~1 c. superfine sugar

for popsicles:
hibiscus concentrate (how much depends on size of your popsicles molds)

mango, peel & diced small (~1 mango for every 16 popsicles)

I am sharing this post with:

YES...you can add alcohol!

While Agua de Jamaica is fantastic on its own...flavorful with health benefits...it mixes up perfectly in a cocktail, too Dani.  I apologize for the quick posts this weekend...unless you're enjoying the quickies, in which case, I do what I can...I've been dealing with some sort of "bug" that is ravaging my sinuses and internal functions, so I'm just pulling out some photos that have been waiting in the wings...for their moment in the spotlight.  Just looking at the computer screen for this short amount of time has made me dizzy all over again...ugh.  Mommy.

Jamaica Sangria

from the kitchen of girlichef

1 bottle Chardonnay

2 c. Agua de Jamaica

1/2 c. Triple Sec

juice of 2 oranges

fruits for bottom, cut as seen fit:

peach

apple

orange

lime

currants

Place all the fruit in the bottom of a pitcher and pour liquids over.  Stir and refrigerate until very cold.  Serve over ice.

Hibiscus Margarita (on the rocks)

slightly adapted from Antojitos by Barbara Sibley & Margaritte Malfy

1 lime, quartered

Piquín Chile Salt recipe below

ice cubes

8 oz. blanco tequila

6 oz. sour mix recipe below

4 oz. Agua de Jamaica

4 oz. Triple Sec

splash of freshly squeezed orange juice

lime slices, garnish

Rub rim of each glass w/ a lime quarter. Spread chile salt on small plate and dip each rim into the salt to coat. Set glass aside. 

Mix all the liquids together and chill thoroughly.  Fill glasses with ice cubes and pour margaritas into prepared glasses. Garnish w/ lime.

Sour Mix
yield: ~8 c.

4 c. water
3/4 c. sugar
4 c. lime juice

In a saucepan, bring the water and sugar to a boil over medium-high heat, stirring to dissolve sugar.  Let syrup boil for ~3 minutes, or until sugar is thoroughly dissolved and syrup is clear.  Remove from heat and cool eopletely.  Add lime juice a little at a time, stirring constantly.  Transfer mix to jar w/ tight-fitting lid and refrigerate for up to 5 days.

Piquín Chile Salt
yield: ~1/4 c.

3 Tbs. kosher salt
~1 Tbs. piquín chile powder

Mix together in small bowl.  Use right away or transfer to jar w/ tight fitting lid and store at room temp.

Salud!

Quieres Agua de Jamaica?

Agua de Jamaica is another super-refreshing Agua Fresca or Agua Preparada to ease you through these dog days of summer.  Made very similarly to tea...and even simpler than the Agua de Tamarindo, it packs a punch that is bound to make you think of cranberry or pomegranate juice.  it is made using dried Hibiscus flowers.  And while I'm talking about drinking it super cold here...over ice preferably, it is actually a pretty comforting...all warm and floral-y...warm tea, as well.  I was introduced to it by Mexi of course, this was another thing that was just a regular part of life for him.  It is also rumored to be a means of reducing high blood pressure and cholesterol when drunk in quantity...natural medicine, if you will.  I like to brew a couple quarts at a time and use it as a component in other drinks, as well...which I'll be posting very soon!

Agua de Jamaica

from the kitchen of girlichef (although it's made pretty much just like this, with a variation on what type of sugar people use, all around the world)

yield: 1 gallon

1 c. flor de jamaica (dried hibiscus flowers)

1 gallon water

1/2 c. agave nectar

If it is a scorching hot day and the sun is beating down, place the dried hibiscus flowers and the water in a large, glass jug and let it sit in the sun all day to steep...if it's not, or if you're in a hurry, simply put them both in a large pot and bring to a boil.  Reduce to a simmer and let bubble for ~10 minutes.  Let cool a bit, then strain.  Stir in the agave nectar.  Hold under refrigeration and enjoy cold over ice...or reheat and enjoy warm, if you desire.