Hibiscus-Ginger Iced Tea with Rum

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 15 min
  • Yield: 6 to 8 drinks
Hibiscus adds bright color and an irresistible tartness to this refreshing rum-spiked iced tea reminiscent of Jamaican sorrel.


  1. Bring 3 1/2 cups water to a boil with 1/3 cup coarsely grated peeled fresh ginger and 3/4 cup sugar; stir to dissolve the sugar. Remove from the heat, add 3/4 cup dried hibiscus flowers and steep 6 minutes. Strain through a fine-mesh sieve into a pitcher, gently pressing on the solids. Stir in 3 cups cold water, 1 cup dark rum and 1/3 cup fresh lemon juice. Chill. Serve over ice.