Color Week 23 brings us to matching the color of hibiscus flower tea. This color came to mind as I was making some deliciously tart tea from dried hibiscus flowers purchased in bulk at the asian market.
As a color match I have chosen Anthraquinoid Red.
Warm violet-red, this slightly granular, super-staining vat pigment is one of DANIEL SMITH’s greatest creations. Anthraquinoid Red is bold and dashing. Deep and cool enough for a variation on shadow tones, this impressive red-violet has an amazing range.https://danielsmith.com/color-stories/anthraquinoid-red/
I was introduced to Anthra Red [easier to say than Anthraquinoid] in a Birds Watercolor class by Ian de Hoog. I have not had the opportunity to use the color much. I can see it will be great for fruits & flowers coming into season – raspberries, hollyhocks and plums.
Here is a recipe for the tea from Martha Stewart site. It can be sweetened with any type of sweetner, its very tart alone. Typically I will use sugar or agave syrup plus a squeeze of lime for a refreshing cooler… in the color of anthraquinoid red!
- 6 cups water
- 1 cup dried hibiscus flowers
- 1/3 cup superfine sugar
- Bring water to a boil in a medium saucepan. Add hibiscus flowers. Remove from heat, and let stand for 1 hour. Strain through a sieve; discard flowers. Stir in sugar. Refrigerate for at least 1 hour.