Hibiscus tea is a very refreshing beverage, made with fresh or dried hibiscus flowers. It can be enjoyed hot or cold and offers several health benefits when consumed in moderation.
There’s an ongoing event that involves the preparation of summer coolers on my online food group. I decided to participate and prepared this mildly spiced hibiscus iced tea cooler.
The first thing that hits you when you have a sip of this gorgeous crimson-colored drink is the sweet lemony note, it’s so refreshing on a hot summer’s day. This is definitely a must-try!
- INSTRUCTIONS TO MAKE HIBISCUS TEA
- HOW TO MAKE HIBISCUS TEA?
- Hibiscus Tea
INSTRUCTIONS TO MAKE HIBISCUS TEA
INGREDIENTS:
- 1.5 liters of water
- 1/2 cup dried hibiscus flowers
- 1 inch cinnamon
- 2 cloves
- 1/4 cup honey/agave nectar
- 2 tbsp lemon juice
DIRECTIONS:
1.In a saucepan, add water, dried hibiscus flowers, spices, and bring to a rolling boil.
2.Switch off the heat, cover the saucepan with a lid and let the tea steep for 15 minutes.
3.Strain the tea through a fine mesh sieve.
4.Add sweetener and lemon juice, mix well.
5.Enjoy it hot or refrigerate and serve chilled over ice in individual glasses.
HOW TO MAKE HIBISCUS TEA?
Hibiscus Tea
Ingredients1x2x3x
- 1.5 liters of water
- 1/2 cup dried hibiscus flowers
- 1 inch cinnamon
- 2 cloves
- 1/4 cup honey/agave nectar
- 2 tbsp lemon juice
Instructions
- In a saucepan, add water, dried hibiscus flowers, spices, and bring to a rolling boil.
- Switch off the heat, cover the saucepan with a lid and let the tea steep for 15 minutes.
- Strain the tea through a fine mesh sieve.
- Add sweetener and lemon juice, mix well.
- Enjoy it hot or refrigerate and serve chilled over ice in individual glasses.
Notes
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Regards,
Freda
Hibiscus Tea
Ingredients
- 1.5 liters of water
- 1/2 cup dried hibiscus flowers
- 1 inch cinnamon
- 2 cloves
- 1/4 cup honey/agave nectar
- 2 tbsp lemon juice
Instructions
- In a saucepan, add water, dried hibiscus flowers, spices, and bring to a rolling boil.
- Switch off the heat, cover the saucepan with a lid and let the tea steep for 15 minutes.
- Strain the tea through a fine mesh sieve.
- Add sweetener and lemon juice, mix well.
- Enjoy it hot or refrigerate and serve chilled over ice in individual glasses.
Notes
Mango shrikhand or Aamrakhand, a variant of Shrikhand is a delicious mango and yogurt dessert recipe. Learn how to make this instant mango shrikhand with Greek yogurt.
What is shrikhand?
Shrikhand is a traditional Indian sweet dish, popular in Maharashtrian and Gujarati cuisine. It is also known as Matho .
It is made from hung curd (strained yogurt). Shrikhand is normally served with pooris , known as shrikhand puri/poori. I like to devour this as it is. It is rich, creamy and oh so delicious!
How to make aamrakhand?
For mango shrikhand/aamrakhand, all you have to do is add mango pulp to the plain shrikhand. This version that I’m sharing is an instant version to make aam shrikhand.
You can omit the mangoes and make regular shrikhand too, or add any other fruit of your choice to make fruit shrikhand.
This instant shrikhand uses greek yogurt, which is basically a strained yogurt. So it is thick and can be used as such for any kind of shrikhand.
I’d still suggest straining the greek yogurt to make it thicker if you have some time to spare. I transferred the yogurt to a muslin cloth and squeezed out as much liquid as I could.
I made this mango shrikhand with mango pulp (canned), so I really did not have much to do. Just mixed the ingredients until smooth and refrigerated it.
Mango shrikhand is one of those easy Indian desserts that is great for entertaining a crowd. You really do not want to be slogging in the kitchen whilst entertaining. You can make this a day before, spoon in individual serving bowls and refrigerate it until you are ready to serve. Or simply place it in a fancy bowl, and let your guest help themselves!
You may also enjoy these delicious Indian sweet recipes made with mango pulp
Mango falooda
Pune’s Mango Mastani (Thick mango milkshake)
Mango Cream
Also try this eggless mango cake !
How to make instant mango shrikhand with Greek yogurt – Step by step instructions
Step 1: Squeeze out excess liquid
Line the strainer with cheesecloth, add the yogurt. Squeeze out as much liquid as you can and transfer to a mixing bowl. Whisk until it is smooth.
Step 2: Add remaining ingredients
Add the remaining ingredients, whisk until smooth and creamy. Do not over mix as it will turn runny.
Step 3: Serve right away or refrigerate for few hours
Transfer into serving bowls, garnish with nuts and serve right away or refrigerate for few hours before serving for best results. Enjoy delicious mango shrikhand (aamrakhand)!
Notes
1.Since I have used store-bought sweetened Kesari mango pulp, I added only 1/4 cup of sugar, adjust as required.
2.You may use fresh mangoes, make sure they are ripe and sweet, scoop out the flesh, purée, and strain to get rid of fibers if any.
3.You may also use plain yogurt, instead of Greek yogurt. If using plain yogurt, take 3 cups of fresh curd/yogurt, line it in a muslin/cheesecloth and hang it for a few hours until all the water has been drained. If you intend to leave it to drain overnight, place it in the refrigerator to avoid the yogurt from turning too sour. Reserve the whey for soups, or to knead dough for chapati, bread etc. The strained yogurt is called chakka . Proceed with the recipe.
4.You may also use the same quantity of sour cream instead of Greek yogurt to make mango shrikhand with sour cream. Tastes just as good.
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Mango Shrikhand With Greek Yogurt | Aamrakhand
Ingredients1x2x3x
- 1.5 cups Greek yogurt (2% or full fat) or fresh hung curd
- 1 cup mango pulp
- A pinch of saffron mixed in 1 tbsp of warm milk
- 1/4 cup powdered sugar, adjust as per desired sweetness
- 1/4 tsp cardamom powder
- 3-4 tbsp slivered almonds and pistachios, reserve some for garnishing
Instructions
- Line the strainer with cheesecloth, add the yogurt. Squeeze out as much liquid as you can and transfer to a mixing bowl. Whisk until it is smooth.
- Add the remaining ingredients, whisk until smooth and creamy. Do not over mix as it will turn runny.
- Transfer into serving bowls, garnish with nuts and serve right away or refrigerate for few hours before serving for best results. Enjoy delicious mango shrikhand (aamrakhand)!
Notes
- Since I have used store-bought sweetened Kesari mango pulp, I added only 1/4 cup of sugar, adjust as required.
- You may use fresh mangoes, make sure they are ripe and sweet, scoop out the flesh, purée, and strain to get rid of fibers if any.
- You may also use plain yogurt, instead of Greek yogurt. If using plain yogurt, take 3 cups of fresh curd/yogurt, line it in a muslin /cheesecloth and hang it for a few hours until all the water has been drained. If you intend to leave it to drain overnight, place it in the refrigerator to avoid the yogurt from turning too sour. Reserve the whey for soups, or to knead dough for chapati, bread etc. The strained yogurt is called chakka. Proceed with the recipe.
- You may also use the same quantity of sour cream instead of Greek yogurt to make mango shrikhand with sour cream. Tastes just as good.
- Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml.
