Looking for a new stunning beverage to serve to friends this summer? Ever used Hibiscus before? I started drinking hot hibiscus tea for my blood pressure and started looking for other way to drink the quantity I needed (at least 3 cups a day) when it started to get hotter. I came up with this lovely and colorful mix I call a Hibiscus Cooler.
You’ll need to start with a base of Hibiscus Syrup. You can then add fun things like mint ice cubes, fresh blackberries and slices of lime to top it off.
You’ll need:
Large bottle or several smaller ones with tight fitting tops
A medium heavy bottom pot
A strainer
A median size pot that will fit all of the syrup once made
Funnel
Other recipes you may like:
Hibiscus Marshmallows
The ONLY Guacamole recipe You’ll Ever Need
How to Make Pineapple Flowers
Hibiscus Cooler
- August 8, 2018
- 8-10
- 2 hr
- Print this
Ingredients
- 2 cups dried hibiscus flowers
- 2 cups water
- 2 cup granulated sugar
- 1 vanilla bean
Directions
- Step 1
- Split the vanilla bean in half but don’t strip the beans inside.
- Step 2
- Add all of the ingredients to the pot and bring all of the ingredients to a boil.
- Step 3
- Turn down the heat and simmer for 45 minutes stirring occasionally. The liquid will boil down and coat the back of a spoon when it’s done.
- Step 4
- Let cool in the pot for about an hour then strain into the bowl.
- Step 5
- Fish out the vanilla bean and add it to the bottle. Carefully pour syrup into bottle(s). Wipe the bottles with a damp cloth and put on tops.
- Step 6
- If you are giving these as gifts, make sure your lid has a tight fit.
- Step 7
- The syrup will last up to 3 weeks in the fridge.
- Step 8
- Enjoy!
