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How to Make Hibiscus Tea Recipe

Learn how to make hibiscus tea recipe with just 2 simple ingredients. It's delicious hot or cold and comes with lots of great health benefits. You can make berry hibiscus iced tea with loose dried flowers or a hibiscus tea bag and use your favorite sweetener (mine is honey!) to sweeten to your liking. Add a wedge of lemon and cheers!

hibiscus tea in glass with pitcher in the background.

Hibiscus is a flowering plant known for its large, colorful blooms, and it belongs to the mallow family, Malvaceae, which are native to warm temperate and tropical regions, including central and West Africa. Traditionally, it has been used to support overall health.

For this recipe to transform this beautiful bright-red bloom into a refreshing drink, the variety most commonly used for tea is Hibiscus sabdariffa, also called roselle.

What does hibiscus taste like? Hibiscus has a tangy, tart flavor, similar to cranberries. It's slightly sweet and refreshing, making it perfect for both hot and iced drinks. 

Looking for more healthy drinks? 
Check out tomato juice, cranberry juice recipe, and honey citrus mint tea.
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Recipe Overview

  • Prep and Cook Time: 10 minutes to prep
  • Cooking Method: No-cook
  • Dietary Info: GAPS, Paleo, Whole30, Primal, Ancestral diet
  • Tools Needed: Quart-size jar, pitcher
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

graphic of fork and spoon connected in a plant.

Hibiscus Tea Health Benefits

In addition to the fact that hibiscus is naturally caffeine-free, this fruity tea boasts many health benefits, according to Cleveland Health Clinic, including:

  1. It's packed with antioxidants like vitamin C and anthocyanin, which may help to destroy free radicals in the body, and thus may help with recovery from cold and flu.
  2. It may reduce inflammation because of it's anti-inflammatory effects.
  3. Clinical trials have shown that drinking hibiscus tea may lower blood pressure and cholesterol.
  4. Hibiscus may also help fight bacteria thanks in part to it's antibacterial properties.

Reasons to Love this Hibiscus Iced Tea

Aside from the numerous health benefits that hibiscus tea offers, what I love is that it perfectly disguises itself as a junky, corn-syrup-laden counterpart fruit punch.

The bright red color is visually stunning and it easily can be passed as store-bought punch. You and your kids will love it!

I like to enjoy a refreshing berry hibiscus iced tea on a hot day or sip on a warm, soothing cup of hibiscus tea with a hint of honey when the weather gets chilly.

Hibiscus tea is the gift that keeps on giving and it's great year-round!

image of Prepare and Nourish owner

Ingredients for Hibiscus Tea

Learn how to make hibiscus tea from dried flowers with 2 simple ingredients. This easy recipe takes only 10 minutes and can be enjoyed immediately or set in the fridge to chill. See the recipe card for exact quantities.

ingredients for hibiscus tea.
  • Dried hibiscus: This is the key ingredient and I recommend buying dried hibiscus flowers in bulk. The hibiscus is what gives the tea its signature deep red color and tart, cranberry-like flavor. Don't have dried flowers? Use 3-4 hibiscus tea bags from Traditional Medicinals. It's the best and has very rich flavor, much like dried flowers.
  • Honey: To sweeten, raw honey is the best here but you can use maple syrup or keep it unsweetened.
  • Water: Bring your water to a boil in a tea kettle or a small saucepan. You only need a few cups of hot water to steep the hibiscus and the rest can be chilled or room temperature water.
  • Berries, lemon, or mint: These garnishes are totally optional and they subtly alter the overall flavor.
hibiscus tea in glasses with pitcher in background.

How to Make Hibiscus Tea

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

hibiscus tea steeped in a weck jar.

Step 1. Steep

Add the dried hibiscus flour into a quart-size jar and pour warm-hot water over it. Cover and steep.

straining hibiscus tea into a glass pitcher.

Step 2. Strain

Strain the hibiscus into a pitcher. Add honey and stir to dissolve and mix well.

hibiscus tea in glass pitcher on a linen napkin,

Step 3: Pour the remaining water and stir to combine. Add berries and lemon if desired.

Helpful Tips

  1. Time saving tip - Consider steeping hibiscus overnight at room temperature for a more robust flavor. You can also do a second steep using the same hibiscus flowers so you get the most out of the dried flowers.
  2. No honey? - If you don't like honey or don't have it, you can sweeten with maple syrup, coconut sugar, or even monk fruit (for low-sugar hibiscus tea). You can also completely omit the sweetener and enjoy the refreshingly tart drink as is.  
  3. Wait to add honey - Avoid adding honey to hot hibiscus tea as it will lose all beneficial enzymes in the heat. Either add ice to the pitcher to cool down the tea rapidly or wait for it to cool naturally.  

Essential Hibiscus Tea Tools & Links

Here's what you'll need to effortlessly make this tea:

hibiscus tea in glasses with pitcher in background.

Variations

  • Serve it hot. Instead of diluting it with ice to chill hibiscus tea, serve it warm, similar to tea and sweeten with honey if desired.
  • Make it fizzy. To make a sparkling beverage with hibiscus tea, swap the second quart of water with sparkling mineral water (my favorites are Gerolsteiner and Mountain Valley for their high mineral content).
  • Berry-licious. For a refreshing berry hibiscus iced tea, muddle raspberries in the pitcher or directly in your glass before adding strained hibiscus tea.
  • Spice it up. Add a cinnamon stick or star anise during brewing to infuse some warming spices. 
Wondering how to serve this berry hibiscus iced tea to make it a complete meal?
hibiscus tea in clear glasses with lemon wedges.

Frequently Asked Questions

How long does berry hibiscus iced tea last in the fridge?

Hibiscus tea can safely be kept in the fridge in a covered jar or pitcher for up to 2 weeks. Even if it's sweetened with honey, as long as it's refrigerated and hasn't been contaminated with other foods, it's safe to store it for that long.

Can I use fresh flowers instead of dried?

Yes, you can use fresh flowers but you may need to adjust the quantity since dried flowers are more concentrated. Fresh flowers typically require a larger volume to achieve the same flavor.

Can I reuse the steeped hibiscus flowers?

Yes, in most cases you can continue to pour hot water over the spent flowers to extract as much flavor and color from them but I wouldn't do it more than 2 or 3 times because it will lack flavor by that point. 

Looking for more related recipes? Here are some ideas:
Did you make this Berry Hibiscus Iced Tea recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

hibiscus tea in glasses with raspberries and lemon wedges.
Print Recipe
5 from 4 votes

Berry Hibiscus Tea Recipe

Learn how to make hibiscus tea recipe with just 2 simple ingredients. It's delicious to enjoy hot or cold and comes with lots of great health benefits.
Prep Time10 minutes
Total Time9 minutes
Course: Drinks
Cuisine: American
Keyword: berry hibiscus tea recipe, how to make hibiscus tea
Servings: 4 servings
Calories: 64kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • ¼- ½ cup dried hibiscus flowers or 4 hibiscus tea bags
  • 7 cups filtered water
  • ¼ cup raw honey to taste
  • fresh berries or lemon optional

Instructions

  • Steep: Add the dried hibiscus flour into a quart-size jar and pour warm-hot water over it. Cover and allow to steep 10 minutes or more.
  • Strain: Strain the hibiscus into a pitcher. Add honey and stir to dissolve and mix well.
  • Add: Pour the remaining water and stir to combine. Add berries and lemon if desired.

Notes

Recipe makes approximately 2 quarts. A serving size is 2 cups each or 16 fluid ounces. 
Storage: Store in a covered pitcher or a 2-quart size mason jar in the refrigerator for up to 2 weeks. 
Helpful tips: 
  • Consider steeping hibiscus overnight at room temperature for a more robust flavor. You can also do a second steep using the same hibiscus flowers.
  • Avoid adding honey to hot hibiscus tea as it will lose all beneficial enzymes in the heat. 
  • For a refreshing berry hibiscus tea recipe, muddle raspberries in the pitcher or directly in your glass before adding strained hibiscus tea. 
  • Other sweetener suggestions are maple syrup, coconut sugar, or monk fruit if wanting to keep this drink low-sugar. 
 

Nutrition

Calories: 64kcal | Carbohydrates: 17g | Protein: 0.1g | Sodium: 22mg | Potassium: 14mg | Fiber: 0.04g | Sugar: 17g | Vitamin A: 44IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.1mg

Shurpa Soup Recipe (Uzbek Lamb Soup with Vegetables)

Shurpa Soup Recipe brings together tender lamb, hearty root vegetables, and amazing flavor. This Uzbek Lamb Soup with Vegetables is great to cozy up to during the cold months but light enough to nourish and satisfy you year-round!

Shurpa soup upclose with lamb, potatoes, and carrots in white bowl.

Soups have this amazing ability to bring comfort, warmth, and nourishment to the table, and Shurpa is no exception.

This Uzbek lamb soup with vegetables is a true gem - featuring a light and brothy consistency that makes it perfect for any time of the year.

Looking for more refreshing soups with a nutrient-dense spin? You will love Okroshka for the summer months or nourishing chicken noodle soup any time of the year!

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What is Shurpa?

Shurpa soup is a traditional soup that originates from Central Asia, particularly the regions of Uzbekistan, Tajikistan, and Kyrgyzstan. But you will also find different variations of it in Middle Eastern countries.

It has been a part of the culinary traditions in these countries for centuries, and I learned this particular recipe when I married my husband.

Shurpa typically consists of a rich broth made with generous pieces of lamb and an assortment of vegetables, like potatoes, carrots, parsnip root, onions, bell pepper, and sometimes tomatoes. It is seasoned with fragrant herbs and spices based on regional preferences.

Shurpa soup is known for its rich flavors, nourishing qualities, and ability to warm and comfort during cold winters in Central Asia.

But you know what? Shurpa soup is not just for the winter—it's a versatile comfort food that can be enjoyed all year round!

One of the things that sets shurpa apart is its light and brothy consistency, making it a great choice even during the warmer months.

Unlike thick soup and hearty stews like chicken wild rice soup, this lamb soup recipe boasts a delightful, light broth that's perfect any time of the year.

So, I hope you can savor the flavors of shurpa even when the weather is warm—it's a refreshing and satisfying option you can enjoy throughout the seasons.

💭Fun Fact: Serving shurpa was considered a symbol of hospitality and generosity in Central Asian and Middle Eastern cultures.
Shurpa soup recipe with fresh parsley added in the pot and a cloth kitchen towel on the side.

Why you'll love this recipe

Easy to make - Made in one pot on the stove top, shurpa soup recipe is known for its simplicity in preparation. There's no mirepoix here - just basic goodness! With minimal effort, you can have a delicious and satisfying meal.

Uses lamb for versatility - Lamb offers a unique and rich flavor that pairs wonderfully with humble root vegetables and fresh herbs. It adds depth and complexity to the soup, allowing you to go easy on the spices. Plus, it's always good to vary the proteins in your nourished diet.

Basic ingredients - Don't underestimate the power of basic, staple ingredients. As flavorful as shurpa is, it's impressive that there are no obscure ingredients - just common spices consisting of salt, pepper, and bay leaves. This gives lamb and vegetables a chance to shine!

True comfort food - Its warm and comforting qualities make it a perfect choice for cozy nights, and the flavorful light broth creates a nourishing meal any time of the year. Besides, I've never met anyone who doesn't like the classic combination of meat and potatoes.

Ingredients

Learn how to make shurpa soup with 6 basic ingredients plus spices. This easy recipe comes together easily in one pot.

shurpa soup recipe ingredients with lamb and vegetables.
  • Lamb: I prefer a boneless lamb leg for ease and convenience. Lamb brings a rich and savory flavor to shurpa soup. But you can use lamb loin chops and make meat stock first and skip the searing of the meat.
  • Vegetables: Russet potatoes (Yukon gold potatoes will work too), carrots, and an onion is all you need here. That's one the benefits of this soup - is the simplicity!
  • Seasonings: Sea salt, black pepper, and bay leaves are enough to flavor the soup without overpowering it.
  • Fresh parsley: Don't skip this - add it at the end of cooking to brighten up the flavors and add a vibrant pop of color. You can use dried parsley as substitute or even chopped fresh dill.

See the recipe card for exact quantities.

Substitutions and Variations

  • Vary vegetables - While traditional shurpa soup includes potatoes, carrots, and onions, add bell peppers, zucchini, or green beans for added color and texture.
  • Spice it up - Experiment with different spices to personalize the lamb soup. Add a touch of warmth with ground cumin, coriander, or a touch of turmeric.
  • Add grains - Beef it up with a hearty and healthy grain like roasted buckwheat, millet, or quinoa.
Lamb shurpa soup with carrots and potatoes in white bowl with fresh parsley on the side and a spoon.

Make it Nutrient Dense

Staying true to the heart of what Prepare and Nourish is all about, there are ways to ensure you get the maximum nutrition in this lamb soup recipe. Even though it's an incredibly simple recipe, you can take purposeful steps to turn this into a nutrient-dense rich soup.

Look for New Zealand or Australian lamb. Lamb from these places tends to come from smaller animals entirely grass-fed on open pastures. (source) Though the flavor may be deeper and gamier, the nutrient content is far superior. Better yet, find a local source and purchase lamb from a farmer.

Skip peeling taters. Potato skins are packed with nutrients so dice them up without peeling them. But, if you don't peel them, use organic potatoes to reduce pesticide exposure and scrub them well.

Consider making lamb bone broth. This lamb soup recipe calls for boneless lamb pieces to keep things simple (that's why we're searing them to really bring out the flavor). But you can use shoulder chops or loin chops with bones and make lamb bone broth. Use the same instant pot method as for chicken bone broth.

Add fragrant spices. Spices like ginger, cumin, and turmeric are known for their nutritional benefits and adding them to this lamb soup is an easy way to increase the health benefits.

lamb shurpa soup with potatoes and carrots and vegetables in white bowl.

Helpful Tips

Time-saving tip - Make the lamb soup in the Instant Pot for a hands-off meal. See the recipe card for specific instructions.

Money-saving tip - Feel free to use whatever cuts of lamb are available to you and are on sale. If using cuts with bones, such as loin chops or shoulder chops, add 15-20 minutes to the cooking time.

Make-ahead tip - Make the broth and store it in a large jar until ready to add all the veggies.

For a clear broth - Skim the impurities with a slotted spoon during the broth cook time. You can also run the broth through a fine mesh sieve for a super clear broth.

Skim the fat - Make the lamb broth, chill it, then remove the layer of fat that accumulates on the top. It's similar to beef tallow and is excellent for future uses like sauteeing vegetables.

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

The recipe for Uzbek shurpa soup is very straightforward. Start with browning the lamb meat, then add the rest of the ingredients.

lamb meat browned in a stainless steel pot for shurpa soup recipe.

Step 1. Sear

Heat a healthy fat over medium heat. Brown the meat in a single layer on all sides. Work in batches if necessary, not to overcrowd. If using a lamb meat stock, skip this step.

adding water to browned lamb in Uzbek lamb soup.

Step 2. Simmer

Add sea salt, peppercorns, and bay leaves, and pour water over the meat. Bring to a boil over high heat, then reduce heat and gently simmer until meat is tender.

💭Pro tip: Use a thick-bottom pot like Dutch oven or a heavy 18/10 tri-ply stainless steel pot to allow for proper searing.
potatoes, carrots, and onions diced for shurpa soup recipe.

Step 3. Prep

Meanwhile, peel and dice the potatoes, slice carrots, and finely dice the onions.

meat added back to lamb and vegetable soup in shurpa soup recipe.

Step 4. Add

Add the veggies to the lamb meat and broth and stir to combine. Cook until all vegetables are tender.

💭Pro tip: Cut all meat and vegetables into uniform sizes to ensure even cooking.
Shurpa soup recipe with fresh parsley added in the pot and a cloth kitchen towel on the side.

Below are some affiliate links that may be helpful to you as you make this shurpa recipe. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.

Serving Suggestions

Traditionally, shurpa was served with a yogurt drink like lassi to balance the fattiness of the lamb.

Lamb meat can be rich and flavorful; adding yogurt provides a tangy and slightly acidic element that cuts through the richness.

Be sure to garnish shurpa with fresh parsley. Don't have fresh? Learn how much dried parsley you can substitute for fresh.

We serve shurpa with a yogurt garlic sauce made with homemade or store-bought full-fat yogurt. This yogurt garlic sauce is a simple blend of yogurt, fresh garlic, and black pepper.

You can also add a dollop of sour cream. It's so good with shurpa and adds a creamy element. 

Shurpa soup pairing suggestions:

Storage and Reheating Instructions

To store: Leftover shurpa can be stored in an airtight container or jar in the refrigerator for up to 4 days. Because lamb is exceptionally fatty, the soup may solidify.

Storage containers: Store soup in these glass snap containers or quart-size mason jars.

To reheat: Transfer the soup to a small saucepan and reheat over medium heat on stovetop.

shurpa soup with carrots and potatoes and yogurt garlic sauce on top.

FAQs

Can I freeze shurpa soup?

To get the best flavor, enjoy shurpa when it's freshly made. However, you can freeze the soup in a freezer-safe container for up to 3 months. Some slight texture changes may occur upon freezing and reheating, but the flavors will remain intact.

How can I meal prep this soup?

The easiest way to reduce active time is to make the lamb broth ahead of time. You may use either the Instant Pot chicken bone broth method or slow cooker beef broth for either boneless or bone-in lamb. Store the lamb broth in large mason jars in the fridge until ready to make the soup.

Can I make shurpa soup in Instant Pot?

Yes! You can make shurpa in your pressure cooker with slight modifications. The most important difference is to cut the potatoes into larger pieces (I quarter them) to retain the texture. Then, follow the recipe as written and cook on manual for 5 minutes and do a natural pressure release. 

Looking for more related recipes? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

shurpa soup in white bowl with carrots potatos and lamb.
Print Recipe
5 from 4 votes

Shurpa Soup Recipe (Uzbek Lamb Soup)

Shurpa Soup Recipe brings together tender lamb, hearty root vegetables, and a burst of amazing flavor. This Uzbek Lamb Soup with Vegetables is great to cozy up to during the cold months but light enough to nourish and satisfy you year-round!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup
Cuisine: Central Asia, Middle Eastern
Keyword: shurpa soup, shurpa soup recipe, Uzbek soup
Servings: 6 servings
Calories: 273kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 tablespoon extra virgin olive oil, avocado oil, lard, or tallow
  • 2 pounds boneless lamb meat cut into 1" chunks
  • 3 quarts filtered water
  • 4 russet potatoes peeled and diced
  • 2 carrots sliced
  • 1 yellow onion finely diced
  • 1 tablespoon sea salt
  • 3 bay leaves
  • 1 teaspoon black peppercorns
  • 3 tablespoons fresh parsley

Instructions

  • Sear: Heat the avocado oil in a large pot or Dutch oven over medium-high heat. Brown the meat in a single layer and sear it until browned on all sides. Work in batches if necessary to avoid overcrowding the pot.
  • Simmer: Pour in the filtered water and boil over high heat. Add salt, peppercorns, and bay leaves, reduce heat to medium, and simmer gently for 20 minutes.
  • Add: Add potatoes, carrots, and onions and cook for 15 minutes or until vegetables are tender.
  • Garnish: Add freshly chopped parsley and season with salt and pepper to taste.

Notes

Storage: Leftover shurpa soup can be stored in an airtight container in the fridge for up to 5 days. Reheat in a small saucepan over medium heat on the stovetop.
Helpful Tips:
  • For proper searing: Use a thick-bottom pot like a Dutch oven or a heavy stainless steel pot to allow for proper searing.
  • Cut uniform pieces: Whether lamb, potatoes, carrots or onions - ensure all ingredients are cut into equal size pieces for even cooking.
  • For a clear broth: Skim the impurities with a slotted spoon as it cooks. You can also run the broth through a fine mesh sieve for a very clear broth.
  • Make broth ahead: You can make the lamb broth ahead of time by cooking it in Instant Pot for 30 minutes using boneless lamb or 45 minutes using bone-in lamb. 
Instant Pot Method: Follow the recipe as written, searing the lamb in the inner liner of your Instant Pot. Cut the potatoes into larger pieces, like quarters or eights, so they retain the texture. Add all ingredients to the pressure cooker and seal the lid. Set the cooking to manual for 10 minutes followed by natural pressure release.
 

Nutrition

Calories: 273kcal | Carbohydrates: 30g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 61mg | Sodium: 1244mg | Potassium: 960mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3402IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 3mg