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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. Original recipe idea for menu development. 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

  • 700 gWater for the infusion
  • 30 gDried hibiscus flowersFood-grade dried hibiscus for beverages.
  • 6 gCinnamon sticksWhole sticks; weigh rather than counting pieces.
  • 2 gGround ginger
  • 150 gGranulated sugar
  • 1200 gChilled waterFor dilution after straining.
  • 300 gOrange juiceChilled, without pulp.
  • 100 gLemon juiceFreshly squeezed and chilled.
  • 600 gIceDivide between the serving glasses.
  • 100 gOrange slicesThin half-moons, for serving.

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

  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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