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. Original recipe idea for menu development. Adapt seasoning and methods to your kitchen.
Base batch: approximately ten 240 ml drinks before ice, with 60 g ice and a small orange slice per portion; straining loss varies.
Make it
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.
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.
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.
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.
The spices behind the dish
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