Hibiscus Flower Cooler Food

STRAWBERRY HIBISCUS COOLER

Steps:

• Combine hibiscus, 1/3 cup sugar, the cinnamon sticks, and 2 cups water in a medium saucepan. Cover and bring to a boil over medium heat. Reduce heat and simmer 5 minutes. Remove from heat and let infusion sit, covered, 20 minutes.
• Meanwhile, in a blender, purée halved berries with remaining 1/3 cup sugar and 2 cups cold water. Strain into a metal bowl and stir in lemon juice. Set in a bowl of ice and water until cold.
• Strain hibiscus infusion into another metal bowl and set in a bowl of ice and water until cold. (Discard soaked hibiscus, or see "Hibiscus flowers," below.) Combine hibiscus infusion and berry purée in a pitcher.
• Fill glasses with ice. Add 1 1/2 oz. vodka to each if you like, followed by about 3/4 cup berry cooler. Stir in a splash of sparkling water. Top with quartered berries and mint.
• Hibiscus flowers: Try leftover hibiscus flowers as a snack with a glass of mescal, as they do in Mexico. Pat the drained, soaked hibiscus very dry. Deep-fry in vegetable oil, a big spoonful at a time, until dark purple but not black (30 to 45 seconds at 375°); drain and sprinkle with salt.
• *Find dried hibiscus, called jamaica in Spanish, at well-stocked grocery stores with Latino foods, at Latino markets, and at worldspice.com.
• Make ahead: Through step 3, chilled, up to 1 week; stir before using.

HIBISCUS ROSE COOLER

Steps:

• Place all the herbs in a large glass bowl. Mix well and pour hot water over, and let steep for 2 hours, or longer but not exceeding 12 hours.
• Once done steeping, strain the liquid and add honey. Serve over ice or with sparkling water.

HIBISCUS TEQUILA COOLER

Steps:

• Place the hibiscus tea, tequila, superfine sugar, lemon juice, lime juice and orange juice in a shaker with ice. Shake vigorously and pour in a rocks glass filled with ice. Garnish with a lime wedge and enjoy.

HIBISCUS REFRESHER

Steps:

• In a stock pot, bring water to a boil. Stir in hibiscus flowers and remove from heat. Add sugar and stir until sugar dissolves. Allow mixture to stand until cool, then decant mixture into a large container. Don't strain the petals! Refrigerate overnight.
• Before serving, remove the vanilla bean, rinse and dry it and save for another use. Strain the Jamaica mixture into serving container using a fine mesh strainer, pressing on solids gently to extract liquid. Discard solids - throw them in the garden or compost, if you have one.
• Taste for sweetness. Hibiscus flowers are extremely tart-add a little simple syrup to adjust sweetness, if needed.
• Serve over ice and garnish with lemon and/or orange slices and fresh mint sprigs, if desired.

SPARKLING HIBISCUS COOLER

Steps:

• Combine water, hibiscus petals, cinnamon, clove, allspice, and nutmeg in a medium pot. Bring to a boil over high heat. Reduce heat and simmer for 1 1/2 hours.
• Remove from heat and stir in sugar until dissolved, about 1 minute. Cool syrup to room temperature, about 1 hour. Refrigerate until ready to use.
• Make hibiscus coolers by filling 10 glasses with ice. Pour 3 fluid ounces hibiscus syrup into each glass; top with 8 fluid ounces sparkling water. Squeeze 1 lime wedge into each glass.

HIBISCUS COOLER

Steps:

• Put the hibiscus flowers in a heatproof jug or container.
• Let the boiling water cool slightly, then add to the jug with 2 tablespoons of honey or maple syrup. Infuse for at least an hour, or preferably overnight, in the fridge.
• Strain the flowers out and add more sweetener and lime juice, to taste.
• Drink cold.

HIBISCUS COOLER

Steps:

• Heat up 2 qt./2 L water and add hibiscus flowers. Bring to a boil and let steep for 5-7 minutes or until water is a deep red color. Let cool.
• Transfer hibiscus tea to 1-Gal/3.8 L Classic Sheer Pitcher and add all remaining ingredients. Stir well to combine and serve over ice.

HIBISCUS AND SUMMER FRUIT COOLER

Steps:

• Bring water to a boil
• Shut off the heat and add hibiscus
• Cover and steep 15-20 minutes
• Strain and discard the hibiscus leaves
• Add the honey, lime juice and basil and stir
• Add the fruit and put into the refrigerator for 45 minutes or ideally overnight
• Enjoy over ice!

HIBISCUS COOLER

Steps:

• Heat up 2 qt./2 L water and add hibiscus flowers. Bring to a boil and let steep for 5-7 minutes or until water is a deep red color. Let cool.
• Transfer hibiscus tea to 1-Gal/3.8 L Classic Sheer Pitcher and add all remaining ingredients.
• Stir well to combine and serve over ice.

AGUA DE JAMAICA (HIBISCUS WATER)

Steps:

• Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.n
• Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.n

HIBISCUS-FLOWER COOLER

Steps:

• In a saucepan bring water to a boil and add flowers. Simmer mixture 5 minutes and remove pan from heat. Let mixture stand 30 minutes to infuse.
• Pour infusion through a sieve into a glass pitcher, pressing on solids, and discard flowers. Add sugar and ice, stirring until sugar is dissolved. Chill cooler and stir before serving.