Hibiscus Cooler

I found this recipe in Vegetarian Times magazine and was drawn to it because it looked like a fruity and fun summer drink.

This recipe comes from Vegetarian Times July/August 2013, page 58.

-3 hibiscus tea bags
-½ cup sugar
-4 cups pineapple juice
-6 oz. white rum, optional
-½ cup plus 1 Tbs. light coconut milk
-6 fresh pineapple slices, for garnish
-Fresh mint sprigs, for garnish

In one cup and a half of boiling water, steep three to four hibiscus tea bags.
Strain and discard the tea bags after fifteen minutes. 
Stir in the sugar and bring back to a boil, reduce the heat and cook fifteen minutes.
Place in the freezer until the mixture becomes syrupy. 
If you're no using right away, transfer the syrup into a container or bottle until ready to use.
To make the drink  Fill glasses with ice. Add 2/3 cup pineapple juice plus 1 oz. rum to a glass. Then add 1 1/2 Tbs. coconut milk, and drizzle 2 Tbs. hibiscus syrup over coconut milk. Garnish with pineapple slices and drink umbrellas.

This drink was good the pineapple juice was one of the strongest flavors, the coconut milk had a lighter flavor than I thought it would. The hibiscus syrup gave the drink a floral flavor and aroma. I really enjoyed the color of the drink, I think that the deep pink made it look fun for summer. Over all this recipe was a success.


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