Casey’s Spiced Iced Hibiscus Tea Syrup

Casey Iced Tea BodumThis deliciously versatile recipe is courtesy of one of our own: Casey, from The Tea Centre Canberra.

This sweet and subtly spiced syrup can be used in all kinds of ways. Drizzle over ice cream or frozen yoghurt for a delectable dessert. Put a few tablespoons into your favourite cocktail for a Caribbean twist. Or of course pour some into a jug with your choice of fresh fruits, dilute with water, and enjoy as a refreshing summer beverage!


8 teaspoons of The Tea Centre’s Egyptian Red

2 cups of water

1 cup of sugar

1 star anise

1 cinnamon stick

The peel and juice of half a lemon


  1. Put all ingredients in a small saucepan and bring to a simmer for 15 minutes.
  2. Turn off the heat and allow to steep for a further 5-10 minutes.
  3. Strain the liquid into a sterilised jar and sit uncovered until completely cool. Discard the leaves, spices and lemon peel.
  4. Close the jar and place in the fridge for storage. (Can keep in the fridge for up to a year)

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  1. Pingback: Egyptian Red (Hibiscus Tea) - The Tea Centre

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