Hibiscus Hot Iced Tea

• 1 ounce (a heaping 1/2 cup) dried hibiscus flowers (see note)
• 1/2 cup sugar
• 1 small fresh habanero chili
• Ice for serving

1. Heat 1 quart water to boiling and let stand 5 minutes.
2. Meanwhile, combine the hibiscus flowers and the sugar in a heat-safe 2-quart pitcher.
3. Over a gas burner, or in a hot, dry skillet, toast the chili until the skin has blackened in places.
4. (Hold the chili with tongs; its natural oils irritate skin.)
5. Cut the chili in half widthwise; discard the top half, which includes the seed pod and stem.
6. Remove any stray seeds and add the chili to the sugar mixture.
7. Pour the hot water into the pitcher and cover with plastic wrap.
8. Let steep for 30 minutes, removing the chili after it has flavored the tea to the desired hotness (10 to 30 minutes).
9. Strain the tea through a sieve into a serving pitcher, and refrigerate until cool.
10. Serve in tall glasses over ice.

flowers, sugar, habanero chili, serving

Taken from cooking.nytimes.com/recipes/7552 (may not work)