Hello! It’s Carolyn today and after nine years of Savor the Southwest, we have an updated look. All the old posts for wild food and Southwest specialties are still in the archives, although they all have the new look.
Today I’m going to talk about tea–well actually “infusions,” since tea must refer to the leaves of the Camellia sinensis plant. Fall is pomegranate season in Tucson and many people in the warm Southwest have the trees in their yards. Pomegranates are one of the Old World Mediterranean crops brought to the area by Father Eusebio Kino in the early 1700’s.
Many people let their precious pomegranates go to waste because they don’t know how to get out the seeds and then how to eat them. An easy way to do this is to quarter the fruit and then submerge the pieces in a bowl of cold water. Pick the seeds out with your fingers. The seeds will sink to the bottom of the bowl and the fiber will float.
The cleaned seeds can be sprinkled on fruit salads or squeezed for juice. But what of the peels? I was amazed to learn recently that the dried pomegranate rinds can make a great tea–whoops, infusion. The imparter of this old-fashioned knowledge was Josefina Lizárraga, who comes often to Mission Garden to share her tips for dealing with local fruit. She is affectionately called La Madrina del Jardín. According to Josefina, the drink is also good to soothe colds or flu.
Another delicious drink can be made from hibiscus flowers from the variety Hibiscus sabdariffa, easily grown in the summer and dried for year round use. Mexicans use it to make a drink called jamaica (Ha-my-ca). In Cairo the juice is heavily sugared for a popular drink called karkadai.
While either the pomegranate or hibiscus teas are good alone, try combining them for a fruity, herby treat. If you have mint in your garden, you could even add a few sprigs of that.
Té de Granada (Pomegranate Tea)
Recipe by Josephina Lizarraga (as told to Emily Rockey)
Bring 2-3 cups of water to a boil. Put 1.5-2 teaspoons of ground pomegranate rind in a pan or teapot.
When water boils, pour over ground pomegranate skin. Allow to steep 10-15 minutes. The pomegranate will settle to the bottom. Alternately, if you don’t grind the skins, you can leave them in 1-2 inch pieces and boil them for 15-20 minutes.
Enjoy simply as it is, or add sugar or honey.
Drink anytime, or for soothing colds or flu, add honey and lemon.
Jamaica (Hibiscus) Tea
1 quart water
1/2 cup dried hibiscus flowers
1/4-1/2 cup sugar
Ginger slices, cinnamon stick, lime juice (optional)
Bring the water to a boil and pour over the hibiscus flowers and other flavorings you choose. Add sugar and stir until dissolved. Steep about 20 minutes or until desired strength. You can also mix half and half with club soda for something a little fancier.
Want more recipes for prickly pear and other wild foods? You’ll find delicious ways to bring these healthy plants to your table in my cookbook Cooking the Wild Southwest: Delicious Recipes for Wild Plants and The New Southwest Cookbook. The links take you on-line, but consider ordering from your local bookstore. They will love you for it. Interested in the history of food in the Southwest? A Desert Feast: Celebrating Tucson’s Culinary Heritage takes you through the last five thousand years, from prehistory through the challenges faced by today’s farmers.
3 thoughts on “Delicious Beverages to Make from Pomegranate and Hibiscus”
You know, I enjoy growing pomegranate because they are one of the many traditional fruits of the Santa Clara Valley, at least in home gardens (rather than in orchards), but I do not enjoy them for culinary purposes. I leave that up to neighbors. I just never learned how to do much in the kitchen.
Lucky neighbors! But pomegranates are easy to crack open and separate in a bowl of water. Eat out of hand. No cooking required!
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Yes, but I still prefer other fruits. I will continue to prune the pair of trees here, but share fruit with neighbors.