This bright, rose-colored drink brings a taste of the tropics to your table. Inspired by the iced hibiscus beverages served at Caribbean street carnivals, the Caribbean Cooler combines tart hibiscus tea with pineapple, orange, and sparkling water for a perfectly balanced refresher. It’s beautiful in a pitcher, brimming with citrus slices and ice — and even better when made the night before to let the flavors mellow. A festive, thirst-quenching cooler that pairs wonderfully with brunch, summer picnics, or warm evenings outdoors.
INGREDIENTS:
1/2 cup dried hibiscus flowers
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
METHOD:
Place the dried hibiscus flowers in a large heatproof bowl or teapot. Pour the boiling water over them, cover, and let steep for 30 minutes.
Strain the liquid through a fine-mesh sieve, pressing gently on the flowers to extract all the flavor. Stir in the sugar while warm to dissolve. (Taste and adjust — hibiscus is naturally tart.) Refrigerate for at least 4 hours or overnight until well chilled.
In a large pitcher, combine the chilled hibiscus mixture with pineapple juice, orange juice, and sparkling water. Stir gently to blend. Adjust sweetness or tartness to your liking.
Pour over ice into tall glasses or goblets. Garnish with slices of lime, lemon, or orange — or a colorful fruit skewer for a festive touch.
VARIATIONS:
- Add 1 cinnamon stick to the tea while it steeps.
- Stir in 1–2 teaspoons of fresh ginger juice before serving.
SERVING SUGGESTIONS:
- Add a splash of rum or sparkling wine for an adults-only variation.
- Freeze some of the hibiscus mixture into ice cubes for a stunning presentation that won’t dilute the flavor.
SERVINGS: 12
