Hibiscus AidSteven Raichlen
Dried hibiscus flowers should be available in your supermarket produce section or at any market catering to a Latino clientele. I like this recipe because of the way the tartness of the hibiscus and lime, the spiciness of the ginger, and the sweetener all play off each other. If you like your beverages more on the tart side, halve the amount of sugar.
Recipe excerpted from Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time by Adrian Miller.
- Yield: Makes 2 quarts
- 2 quarts water
- 1 ounce fresh or dried food-grade hibiscus blossoms (about 1/2 cup)
- 1 ounce fresh ginger, finely chopped (about 2 tablespoons)
- 1 cup sugar, honey, or agave syrup, or to taste
- Juice of 1 fresh lime (about 3 tablespoons)
1: Bring the water to a boil in a medium saucepan. Remove the pan from the heat and add the ginger, hibiscus, and sugar. Stir until the sugar dissolves.
2: Cover and let cool to room temperature. Strain into a large pitcher.
3: Stir in the lime juice and refrigerate until chilled. Serve cold.