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Ruby colour. Citrus brightness.

Hibiscus citrus cooler

Dried hibiscus makes a vivid base for this orange and lemon cooler. Whole cinnamon and a little ginger add a warm background note without hiding the fruit. A concentrated infusion meets chilled water and juice for an easy beverage-menu starting point.

Prep
15 min
Cook
20 min
Portion guide
Makes 10 portions

Times are estimates. US kitchen measures are approximate. Original recipe idea; adapt seasoning and methods to your kitchen.

Ingredients ↓
Ruby hibiscus citrus cooler over ice with a thin orange slice in a clear glass; illustrative serving idea.
Serving inspiration.

Ingredients

  • 3 cupsWater for the infusion
  • 1 ozDried hibiscus flowersFood-grade dried hibiscus for beverages.
  • 2 eachSmall cinnamon sticksAbout 3 inches long; thickness and strength vary, so adjust to taste.
  • 1 ⅛ tspGround ginger
  • ¾ cupGranulated sugar
  • 5 cupsChilled waterFor dilution after straining.
  • 1 ¼ cupsOrange juiceChilled, without pulp.
  • ⅓ cup + 1 tbsp + 2 tspLemon juiceFreshly squeezed and chilled.
  • 1 lb + 5 ozIceDivide between the serving glasses.
  • 10 eachThin orange half-slicesOne per glass, for serving.

Base batch: about ten 1-cup drinks before ice, with ice and a thin orange slice for each; straining loss varies.

Make it

  1. Bring the infusion water to a boil in a saucepan. Remove from the heat, add the hibiscus, cinnamon sticks and ginger, and stir. Cover and steep for 10 minutes.
  2. Strain through a fine-mesh sieve into a large heatproof jug, discarding the hibiscus and cinnamon. Stir the sugar into the warm infusion until dissolved.
  3. Add the chilled water, orange juice and lemon juice. Stir thoroughly and taste a small sample with some of the serving ice before making any sweetness or dilution adjustment.
  4. Divide the ice between the glasses, pour over the cooler and add a thin orange slice to each. Stir the jug before each round of pouring if fine ginger settles.

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