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.|