Hibiscus Cooler

Hibiscus Cooler

This recipe makes a large batch of hibiscus cooler (1 gallon). Plan on making this beverage the night before planning to serve — it will be extra “juicy” and delicious with the longer brewing time.

1 gallon fresh filtered water (+ 1 cup more water)
1 1/4 cup Hibiscus Cooler tisane
1 1/2 cups sugar, or more to taste*
Ice, mint and lemon slices, if desired

In a stockpot, bring water to a boil. Stir in tisane and remove from heat. Add sugar and stir until sugar dissolves. Allow mixture to stand until cool, then decant mixture into a large pitcher — do NOT strain! Refrigerate overnight.

Before serving, strain mixture into serving container using fine mesh strainer, pressing on solids gently to extract liquid. Discard solids — throw them in the garden, if you have one.

Taste for sweetness. Hibiscus flowers are extremely tart—add a little simple syrup to adjust sweetness, if needed.

Serve over ice and garnish with lemon slices and fresh mint sprigs, if desired.

Make a simple syrup (1 part sugar : 1 part water) to keep on hand for sweetening. Once the beverage is cooled, added sugar will not dissolve. Place sugar and water in a saucepan and stir to combine. Bring mixture to a boil, boil one minute, and allow to cool. Decant into small pitcher.


  • Split whole vanilla bean, scrape out seeds into warm tisane, and toss in the whole bean.
  • In a glass filled with ice, fill halfway with hibiscus cooler. Top with sparkling water and stir.