REFRESHING. TART. SLIGHTLY CITRUS.
This vibrant, refreshing cold brewed hibiscus and berry cooler makes staying hydrated easy and delicious.
Tart, with notes of citrus, berry and a delicate hint of rose, it couldn’t be simpler to brew. Make and leave in the fridge so it’s ready to grab and go or to drink at home during the day to quench your thirst.
The flowers of the hibiscus plant used in teas are widely available in health food stores or online. Hibiscus has been shown in clinical trials to lower blood pressure and and has shown protective effects on the liver in several studies. It is rich in vitamin C and packed with antioxidants and anthocyanins which give it the rich red colour that makes this cooler so vibrant.
I’m giving the recipe below for a blend that can be scaled up and stored in a jar if you wish, to have on hand and ready to cold brew any time you need. If you are missing any ingredients, you can just go with straight hibiscus or you can substitute dried berries with a few fresh ones too when you are brewing.
Make this for warm summer days and you’ll cut out artificial colours and preservatives and unwanted sugars and save a fortune on grabbing drinks on the go. Win Win!
INGREDIENTS
1 tsp dried hibiscus flowers (heaped)
1/2 tsp dried strawberries or raspberries (or use about 2 heaped tsp fresh, chopped)
2 orange segments (halved)
1/2 tsp dried rose petal (optional)
1.2 litres filtered water
INSTRUCTIONS
Put all the ingredients in a jug.
Stir, leave a few minutes and stir again.
Refrigerate for 2 hours or overnight.
Strain through a sieve and enjoy.
Drink straight or pour over pomegranite seeds to feel special!
NOTES
If you have made the dried mix in advance, use 2 tsp in total.
If you are using only hibiscus flower, 1.5 heaped teaspoons should be good.
This keeps for about 5 days in the fridge.
