Ingredients:

  • 2 cups dried hibiscus flowers (approx. 50g)
  • 4 cups water for boiling
  • 1 cinnamon stick
  • 1-inch piece fresh ginger, sliced
  • 0.75 cup granulated sugar
  • 6 cups cold filtered water
  • 1 tbsp fresh lime juice
  • Ice cubes for serving
  • Fresh mint or lime slices for garnish

Instructions:

  1. Place the dried hibiscus flowers in a colander and rinse quickly under cold water to remove any field dust or debris.
  2. In a large saucepan, combine 4 cups of water, the rinsed hibiscus, and the cinnamon stick. Bring the mixture to a rolling boil.
  3. Reduce heat and simmer for 10–15 minutes until the water turns a deep, opaque burgundy and the flowers are plump.
  4. Remove the pot from the heat. Stir in the sugar immediately while the liquid is hot until completely dissolved.
  5. Let the mixture sit uncovered for another 15 minutes to allow the floral flavors to fully develop.
  6. Strain the concentrate through a fine-mesh strainer into a large pitcher; discard the spent flowers and spices.
  7. Add 6 cups of cold water and the lime juice to the pitcher and stir well.
  8. Chill in the refrigerator. Serve in glasses over ice, garnished with a lime wheel or fresh mint.