The delicate floral essence of hibiscus pairs beautifully with the earthy spice of ginger in this refreshing tonic.
- 1/2 C (125 ml) dried hibiscus flowers
- 4 C (1 L) water 4” (10 cm) piece of organic ginger, peeled and cut into 1/4” thickslices
- 1/4 C (60 ml) fresh lemon juice sparkling water, chilled Optional: sweetener like honey, maple syrup or coconut nectar
- Bring water and ginger to a gentle boil.
- Simmer for 20-30 min, then pour over hibiscus flowers.
- Set aside for 1hr then remove hibiscus flowers and add the lemon juice.
- Chill for 3-4 hours or overnight.
- Strain the ginger and add sweetener to taste if using.
- Keep the drink concentrate in the fridge for 4-5 days.
- Fill glasses half full with hibiscus drink, and top with sparkling water.
For a more celebratory look here is an optional garnish to do before filling the glass:
- 1 tbsp (15 ml) crushed hibiscus flowers
- 1 tbsp (15 ml) kosher salt
- 1 tbsp (15 ml) lime or lemon juice
- Rim the top of the glass with lemon or lime juice in a small shallow wide bowl or plate.
- Mix the crushed flowers with the salt well in another small shallow wide bowl or plate.
- Gently press the wet rim of the glass into the hibiscus/salt mixture until rim is evenly coated.
- Proceed to filing the glass.
Can also make the hibiscus concentrate and add hot water and sweetener if preferred.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist