If you have cut and sifted or whole flowers, just pour boiling water over (??) I don’t measure, I usually make about a quart and store in fridge for a day or two as we drink it. For a quart jar, probably 1/4 c c/s or a bit more for whole flowers. I let it steep for about 6-8 minutes. I usually make a concentrate and then dilute. For one cup, maybe 1-2 teaspoons, but it’s fluffy. I also keep powdered hibiscus on hand for using in herb formulas. Tea could be made out of the powder, too.
Thanks very much. I’ll try it this weekend.
I’ve known about ‘agua de Jamaica’ - but from the way it’s usually made, I’ve suspected that the sugar would outweigh the health benefits :-)
http://www.allrecipes.com/recipe/214366/agua-de-jamaica-hibiscus-water/