HIBISCUS FIZZ
It's hard to beat the natural sweetness, unique tartness and stunning color of hibiscus, but this fizzy drink can be modified with any chilled tea. Don't turn away at the mention of apple cider vinegar: It's decidedly tame. But if you're into the aggressive sourness of vinegar, feel free to add more.
Provided by Alison Roman
Categories for one, non-alcoholic drinks
Yield 1 drink
Number Of Ingredients 5
Steps:
- Combine hibiscus tea, agave nectar or honey, and apple cider vinegar in a large rocks glass. Fill with ice and top with soda water. Garnish with a slice of grapefruit.
HIBISCUS RUM COCKTAILS
The hibiscus brings a sweet and tart flavor to this crimson cocktail (think cranberry). Find the dried flowers in specialty foods stores or look for them online.
Provided by Food Network Kitchen
Categories beverage
Time 40m
Yield 6 cocktails
Number Of Ingredients 5
Steps:
- Bring 3 cups water and the ginger to a boil in a medium saucepan over high heat. Add the sugar, stir until dissolved and remove from the heat. Add the hibiscus flowers, and let the tea steep for 10 minutes. Strain the tea through a fine-mesh strainer, and refrigerate it until completely cooled, about 15 minutes.
- Fill 6 wineglasses with ice. Add 4 ounces of the hibiscus tea and 2 ounces of the rum to each glass. Stir, and garnish with orange wedges.
HIBISCUS & PROSECCO COCKTAIL
Hibiscus flowers in syrup add a final flourish to this pink prosecco and vodka cocktail - ideal to sip at a Eurovision party
Provided by Miriam Nice
Categories Cocktails, Drink
Time 15m
Number Of Ingredients 7
Steps:
- Pour the vodka into a cocktail shaker with the ginger cordial, orange and lemon juice. Add a handful of ice and shake until the cocktail shaker is frosty.
- Line up 4 champagne flutes, put a hibiscus flower in each, then strain the cocktail into the glasses. Divide the prosecco between the glasses, then drop 1 tsp syrup from the hibiscus flower jar into each and allow it to sink before serving.
Nutrition Facts : Calories 136 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
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- To prepare the tea component, heat the water to a low simmer, either in a tea pot or in a saucepan on the stovetop. Steep the tea in the hot water for 3 minutes, then remove the bags (or strain off the loose tea). Set the tea aside to cool to room temperature, about 20 minutes.
- To make the honey syrup: Combine equal parts honey and water (say, 2 tablespoons each if you’re only making one batch of drinks) in a microwave-safe bowl or small saucepan. Warm in the microwave or over the stovetop just until you can completely stir the honey into the water. Set aside.
- When you’re ready to serve, fill four medium glasses with ice. Fill each halfway with hibiscus tea. Top each with about a tablespoon of lime juice and 1 teaspoon of the honey simple syrup, and stir to combine. Fill the rest of each glass with sparkling water, gently stirring afterward to combine. You may want to adjust to taste by using less lime juice or more simple syrup—totally up to you! Serve promptly.
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- Combine hibiscus flowers and bay leaves in a small bowl. Bring 5 cups water to a boil in a small saucepan and pour over hibiscus flowers and bay leaves to cover. Let sit 8 hours (overnight works well), then strain through a fine-mesh sieve into a large measuring glass or small bowl; discard solids. Cover and chill tea until cold, at least 1 hour. Do ahead: Tea can be made 5 days ahead. Keep chilled.
- Bring raw sugar, bay leaves, and 2 cups water to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and let cool.
- Strain simple syrup through a fine-mesh sieve into a measuring glass or small bowl; discard bay leaves. Cover and chill until cold, at least 1 hour. Do ahead: Simple syrup can be made 5 days ahead. Keep chilled.
- Stir vermouth, lime juice, pickle brine, bitters, 2 oz. hibiscus tea, and ½ oz. simple syrup in a glass to combine. Add ice to fill and top off with sparkling wine. Garnish with bay leaves.
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