Recipe: Honeybiscus Cooler
After posting this photo to Instagram and bringing the iced tea to our knitting picnic last week I got lots of requests for the recipe, so I'm sharing it here today. Honeybiscus cooler is a real summertime treat in my house. Enjoy!
Simple ingredients make a refreshing iced tea
If you're lucky enough to have a hibiscus plant with edible flowers you can collect and dry your own flowers to use in this recipe. Otherwise try your natural food store, loose-leaf tea store or Latin American grocer (look for flor de jamaica) to find this pretty and tasty ingredient.
The recipe makes a concentrated syrup which can be diluted to taste. I've found a 1 to 3 or 1 to 4 ratio is about right for my taste.
- 5 cinnamon sticks
- 1 cup dried hibiscus flowers
- 1 1/2 - 2 cups honey
- 1 cup fresh squeezed lemon juice (about 4 lemons)
- In a saucepan combine cinnamon sticks with 4 cups of water. Bring to a boil and then simmer for 10 minutes.
- Remove from heat, add hibiscus flowers and steep, covered, for 30 minutes.
- Remove lid, strain juice. Add honey and lemon juice.
- To serve, dilute with water to desired strength and add ice.
Makes approximately 4 cups of concentrated syrup, 16-20 cups diluted.
Honeybiscus cooler and a good book. My idea of a perfect afternoon!
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