Hibiscus tea drinks originated in West Africa, where the hibiscus plant is native. During the slave trade, the plant was brought throughout the Caribbean, where the similarity in climates allowed the hibiscus to flourish. The slaves continued to make versions of their traditional tea throughout the 15th through 19th centuries. During the course of the 1800s while the slave trade was slowly outlawed, it is said that the freed slaves drank hibiscus teas in celebration as they gained their freedom. Having access to a familiar ingredient brought comfort and hope, and passing down the family recipe for these drinks became one of the very few ties the enslaved people had to their origins. After Juneteenth, it took on an additional meaning as a symbol of the sacrifice the fallen slaves made, since the drink has an almost blood red color. Moody Teas
Ingredients
¼ cup dried hibiscus flowers
4 cups cold filtered water
Ice, for serving
Sweetener of choice, such as sugar, maple syrup, honey, or agave, optional
1 small bunch fresh mint, for garnish
¼ cup raspberries, for garnish
Instructions
Place the hibiscus flowers in a (1-quart) jar or medium pitcher. Add the water, stir to combine, and chill until bright red, at least 20 minutes. For a deeper color and flavor, chill overnight.
Pour the tea through a fine mesh strainer set over a bowl or pitcher to remove the hibiscus flowers. Pour into glasses filled with ice and sweeten to taste, if desired.
Garnish with fresh mint and raspberries.
