Anyway, I've constantly cherished hibiscus tea… at the same time, I have never really observed a crisp hibiscus blossom. Have you all? They are conceivably probably the prettiest blossom EVER. I knew immediately that these blossoms should have been transformed into a pretty spring mixed drink for Cocktail Saturday. Also, you all, I was unable to be more joyful with how this beverage turned out. It's SO acceptable and excessively fun as well!
The base layer is a blend of mint, lime, mango juice (pineapple or enthusiasm organic product juice would be incredible here as well!), coconut water, and rum. At that point, that top red layer… that is the hibiscus tea. You certainly need to twirl the tea all through the beverage, yet it's enjoyment watching it gradually slide down into the mango blend. The entirety of the flavors together make the most tropical creation. They absolutely make me need to hightail it to Florida for spring break… anybody with me? I wish that was going on, however as I stay here in Colorado longing for hotter days, pools and palm trees, at any rate I'll be tasting on a tropical hibiscus crush. Indeed, if it's not too much trouble
- 2 tablespoons dried hibiscus flowers
- 1 teaspoon honey
- 8 fresh mint leaves
- 1/2 a lime, quartered
- 1/4 cup mango, pineapple, or passion fruit juice
- 1/4 cup coconut water
- 2 ounces rum
- sparkling water, for topping
- 2 strawberries, sliced
- Bring 1 cup of water to a boil in a medium size pot. Remove from the heat, add the hibiscus flowers and 1-2 teaspoons honey. Cover and let steep for 10 minutes. Strain into a pitcher and discard the hibiscus flowers.
- In a tall glass, muddle the lime and mint leaves. Add a handful of crushed ice, the mango juice, coconut water and the rum, gently mix to combine. Pour sparkling water over top to about 3/4 the way up the glass. Add the sliced strawberries and top with hibiscus tea. DRINK.
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