It’s summer, which means that cool, refreshing beverages are in order. And while water’s great, it can get a little monotonous. It’s good to switch it up sometimes.
I’ve had the hibiscus cooler at Angelica Kitchen, and thought I’d like to try it at home. But I wasn’t sure where to get dried hibiscus flowers other than in Red Zinger teabags. And, well, I can get those anytime. I wanted the real thing. And then this weekend, some friends and I were at Sahadi’s — and there they were, with the pre-packed bulk spices. So I bought some, and I got some candied lemon peel because why the hell not, and I put them together. To about a gallon of cold, filtered water, I added about a tablespoon of the lemon peel, a good handful of the hibiscus flowers, and a squeeze of agave nectar. Then I turned the flame on low and walked away for a while. When the water was good and deeply colored and just about to simmer, I shut off the heat and let it cool, then strained and stored in the fridge. To serve, fill a glass (with or without ice; I prefer without) about 2/3 of the way with the cooler and 1/3 with seltzer. Garnish with lime and enjoy.
Seems that there are many ways you could enjoy this; next time, I’ll probably use lime zest and skip the sweetener, though I might add some freshly sliced or grated ginger. Speaking of ginger, fresh ginger juice is DIVINE in lemonade.
That sounds lovely.
Another option - very simple and almost free: grow a little mint. Keep a jug of water in the fridge with a few sprigs of mint in it - nothing is more refreshing. If you muddle the mint a little (not quite crushing it, but bending it so the essential oils are released) the water will have a slightly minty flavour, as well as the lovely smell.