Slice the fresh peaches and measure out the dried hibiscus flowers. Prepare all ingredients and equipment needed for boiling.
1 tablespoon dried hibiscus flowers
Combine water and dried hibiscus flowers in a saucepan and bring to a gentle boil over medium heat. Once boiling, reduce heat and simmer uncovered for about 10 minutes, allowing the flavors and colors to infuse the water. The mixture should turn a deep red and release fragrant floral and citrus aroma.
1 tablespoon dried hibiscus flowers
Add the sliced peaches and honey or sugar to the saucepan. Continue to simmer for another 5 minutes, allowing the peaches to soften and release their juices. As you stir, notice the mixture becoming syrupy and fragrant with fruity aroma.
1 tablespoon dried hibiscus flowers
Remove the saucepan from heat and strain the liquid through a fine strainer into a clean container or pitcher, discarding solids. Let the strained tea cool to room temperature, then refrigerate until chilled, about 10-15 minutes.
1 tablespoon dried hibiscus flowers
Pour the chilled hibiscus peach tea into glasses filled with ice. Garnish with additional peach slices or a sprig of mint if desired. The final beverage should be bright, translucent red with visible peach chunks and a refreshing aroma of floral citrus.
