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Recipe submitted by J. Ari Kornfeld ari@sibari.isl.sri.com

Hibiscus Cooler

Ingredients (use vegan versions):

    64 oz water
    3 TB whole hibiscus flowers
    12 oz can apple juice concentrate

Directions:

Boil water with hibiscus.  Turn off flame and let it suffuse (?) for a while.  Pour tea and apple juice concentrate into container.  Refrigerate.

This makes a little over 64oz (2 quarts = 2liters)

You don't have to use heaping TBs of hibiscus.

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For a delicious Mexican drink use 1 bag Hibiscus flowers add to boiling water with 1/2 stick cinnamom and let steep for about 1 hour till water is dark red. Add about 1 cup sugar while hot and mix well. After room temperature use sieve to remove flowers and refrigerate. This is excellent for kidneys and refreshing and taste great. In Mexico it is sold everywhere under the name Jaimica!

Archived comment by: juz1marmie

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