Hibiscus Lime Cooler
A tart, ruby-red cooler made by steeping dried hibiscus flowers with a little sugar, then finishing with fresh lime and plenty of ice. Caffeine-free, refreshing and easy to make ahead.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 6
Hibiscus is naturally very tart, so adjust the sugar after chilling, since cold dulls sweetness. Steeping longer than 20 minutes can make the drink bitter. It keeps in the fridge for up to 4 days, and it also makes a lovely base for sparkling water.
Method
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Rinse the hibiscus flowers briefly in a fine strainer.
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Bring 3 cups of the water to a boil in a medium saucepan. Add the hibiscus, sugar and cinnamon stick, then remove the pan from the heat.
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Cover and steep for , until the liquid is a deep ruby red.
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Strain the liquid through a fine strainer into a large pitcher, pressing on the flowers to extract all the color. Discard the flowers and cinnamon stick.
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Stir in the lime juice and the remaining 3 cups cold water. Taste and add more sugar if you like.
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Chill for at least .
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Fill six glasses with the ice, pour in the cooler and garnish each with a lime slice.
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