Strawberry Hibiscus 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 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.

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.

STRAWBERRY HIBISCUS LIMEADE

Steps:

• The night before serving, make the pineapple ice cubes: Pour pineapple juice into an ice cube tray, and allow to freeze overnight.
• To a large pot, add 6 cups of water and bring to a boil over high heat. (Alternatively, you can boil the water in a tea kettle.)
• Add the mint leaves to a pitcher, and muddle them to release oils. To the pitcher, add the tea bags, boiling water and lime juice. Stir to combine, then steep for 15 minutes.
• While the tea steeps, purée strawberries in a blender. (You should have about 1 cup purée.)
• Add strawberry purée and hibiscus syrup to the pitcher, stir and refrigerate until ready to use.
• Add pineapple ice cubes, if using, to each glass, and pour limeade over. Serve garnished with fresh strawberries, lime slices and mint.