Hibiscus Iced Tea with Lemon Myrtle and Ginger

by Leah Halmagyi


  • ½ cup dried hibiscus flowers
  • 1 cinnamon stick
  • 6cm piece young ginger, cut into fine batons
  • 500ml water
  • 100g caster sugar
  • juice of 2 limes
  • 500ml tonic water
  • lime wedges, to garnish


1 Combine the hibiscus flowers, cinnamon, ginger, water and sugar in a medium saucepan and simmer for 5 minutes. Allow to stand until completely cooled. Strain through a fine sieve, then add the tonic water. Pour over ice, then serve garnished with lime wedges.