Have you ever used flowers in your recipes? Rosewater or lavender, maybe? No? This month’s Recipe Redux theme is “Floral Flavors”. Germany is not the easiest place to find rosewater or edible flowers. They do, however, carry hibiscus tea. Hibiscus, also called malva in Germany, is deep pink in color and has a tangy sour taste if consumed alone. 3 studies found greater blood pressure reduction than regular tea. More studies were needed for more solid confirmation.
It’s strawberry season in Germany and it’s a really big deal. Strawberry fields are open in many small villages and they encourage you to come pick your own. They also have a great selection of homemade strawberry jams and wines. We were having company today to say goodbye to some of my husband’s coworkers. I took the kids to the fields and they went crazy picking tons of strawberries. I thought this was a perfect combo for my hibiscus tea and decided on Sangria. It went perfectly with my 3 Berry Salad with Berry Balsamic Tea Dressing.
- 4 Hibiscus tea bags
- 1 bottle German Riesling
- 1 cup sparkling apple or grape juice
- 2 cups of fresh strawberries, halved
- 1 cup blueberries
- 1 large orange, cut into bite size pieces
- Fresh mint for garnish
- Bring 16 ounces of water to a boil in a small pot.
- Remove from heat and place 4 hibiscus tea bags in the water for 5-8 minutes.
- Remove tea bags after it's steeped and let cool. You may want to do this step earlier and put it in the refrigerator to chill once it's cooled.
- Cut strawberries and orange and layer them with the blueberries in a large pitcher.
- Add the chilled tea, sparkling juice, and bottle of Riesling.
- Stir to combine.
- Garnish with fresh mint.
- Set out some some small spoons by your glasses so guests can eat the fruit.
Tell me if you have used flowers in your recipes before. If not, find more inspiration from other reduxers below.