Hibiscus Tea

Other names for roselle include Jamaican sorrel and Florida cranberry, both of which hint at its tartness. After steeping, if the pucker power is too strong, sweeten to taste with a splash of white-grape juice, honey, stevia, simple syrup or the sweetener of your choice.

2 quarts water

1 cup dried roselle (or 6–8 hibiscus teabags) 

Bring water to a simmer and pour over dried roselle or tea bags. Cover and steep 5–8 minutes. Strain and chill. Add citrus slices and a squeeze of lime, if desired.

DIY infused waters

Blueberries + orange

Cucumber + lime

Pear + ginger

Pineapple + orange + mint 

Strawberries + basil + lemon

Watermelon + lime + basil

Slice fruit into a pitcher or other container, add a few springs of herbs, fill with water and then chill. I like to use one-quart glass Mason jars for a visual cue of how much water I am actually drinking throughout the day. For a more robust flavor, muddle the fruit and herbs before adding water. I refill my jars with water once or twice, but after two days the fruit goes into the compost pile and I start a fresh batch. Be sure to wash all produce before using.