Hibiscus Iced Tea

• 1 vanilla bean, split
• Zest of 1 orange
• ½ cup dried hibiscus flowers
• 12 hibiscus tea bags
• ½ cup sugar
• 1 Litre water
• Edible flowers, to garnish

Scrape the vanilla seeds into a medium size Le Creuset saucepan; add the vanilla pod, orange zest, hibiscus flowers, tea bags, sugar, and water. Bring to the boil and allow to steep at a low simmer for 5 minutes.

Cool to room temperature (this should take about 30 minutes). Strain through a fine-mesh sieve into a large jug and allow to chill.

Serve cold in a Le Creuset Tea Pot over hibiscus tea ice blocks with extra edible flowers as garnish.

Cook’s Tip: To prevent the tea from diluting in flavour if serving over normal ice blocks, double your tea recipe and pour into ice block moulds and freeze to set.