Hibiscus blossoms make a truly beautiful & thirst-quenching summer beverage.
|Summer Hibiscus Punch|
Hibiscus is naturally tart and makes a beautiful ruby toned beverage.You can use it alone or mix it with citrus. Here are a couple of ways that I mix hibiscus with fresh citrus juices.
You can brew bulk dried hibiscus blossoms in a french coffee press. Pour in boiling water and let it steep 15 minutes or so. Strain off into a jar. Add more boiling water to the used hibiscus blossoms in the French coffee press and let steep a while, strain off into the jar of hibiscus tea. Chill.
I like to make a strong hibiscus concentrate and keep it in the fridge for easy use. I then dilute it with water and/or other fruit juices and sweeten to taste.
Summer Hibiscus Punch (serves 1):
This is a simple cold ,drink consisting of 2 cups cold brewed hibiscus blossom tea and 1 lime juiced. I then add a few drops of stevia glycerite , to taste. Add ice, and you're good to go!
Lovely Hibiscus Lemon-Lime-ade:
Yield: 1 gallon.
Mix together 2 cups of strong hibiscus tea plus the juice of 1 lemon and 2 to 3 limes, add 3/4 c. sugar and stir well to completely dissolve.. Top off with water and ice to make 1 gallon. Then add a few drops of stevia glycerite, to sweeten to taste. Garnish with 3 thin lemon slices and a few spearmint leaves.
To make sugar-free: Sweeten with 1 c. erythritol and then finish sweetening it with a bit of stevia glycerite, to taste.