Hibiscus Flower Coolers

Yield:
6 cups, about 4 servings

Ingredients:

  1. 4 cups water
  2. 1 cup dried hibiscus flowers (about 1 1/2 ounces); see note
  3. 1/3 cup sugar, or to taste
  4. 2 cups ice
Directions:

In saucepan, bring water to boil and add flowers. Simmer mixture 5 minutes and remove pan from heat. Let mixture stand 30 minutes to infuse.

Pour infusion through sieve into glass pitcher, pressing on solids and discard flowers. Add sugar and ice, stirring until sugar is dissolved. Chill cooler and stir before serving over ice in tall glasses.

Note: Nontoxic, organic dried hibiscus flowers are sold in Mexican and Jamaican markets as sorrel. Do not use flowers from your garden.

Source: adapted from Gourmet magazine, June 1997


TDS 3