This refreshing beverage is reminiscent of the rose-colored iced drinks served at Caribbean street carnivals. For best results, make the tea the night before serving. This drink is perfect for serving with brunch, too!
INGREDIENTS:
1/2 cup Hibiscus Cooler tisane*
4 cups boiling water
1/2 cup sugar (or to taste)
1 quart chilled pineapple juice
1 quart chilled sparkling water
1 to 2 cups orange juice
1 sliced lime, lemon, or orange, for garnish
*Hibiscus Cooler Tisane is available from Malabar Trading Company
METHOD:
Stir the hibiscus cooler tisane into the boiling water, remove from heat and allow to steep for 30 minutes. Strain, and sweeten to taste (hibiscus flowers are very tart). Refrigerate for about 4 hours or overnight.
Combine the hibiscus mixture with pineapple juice, sparkling water, and orange juice. Stir and add more or less juice or water to taste. Pour mixture over ice in a tall glass or goblet. Garnish with lime, lemon, or orange slices or a fruit skewer.
Variation 1: Add a cinnamon stick to the tea as it brews.
Variation 2: Add 1 to 2 teaspoons of fresh ginger juice before serving.
SERVINGS: 12
SOURCE: Recipe submitted by Annaliese Keller of Malabar Trading Company
