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.
Ingredients:
-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. |
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