Hibiscus Agua Fresca

Hibiscus Agua Fresca

adapted from Bon Appetit May 2011

I frequently ordered the Very Berry Hibiscus Cooler from Starbucks™ when it was on the menu. This was good but not the same.

Makes 10 servings                                                            0 WW points / serving

1 2 1/2 inch piece of fresh ginger
1 1/3 cups hibiscus flowers
2/3 cup sugar substitute
3 cups boiling water
8 cups cold water

1. Combine the ginger, hibiscus flowers, sugar substitute and boiling water is a heat proof container. 
2. Let steep for 30 minutes; Strain the mixture into a 12 cup container. 
3. Add the cold water and chill until cooled and ready to serve.

Enjoy!

Pineapple Hibiscus Cocktail

I bought some hibiscus flowers for an aqua fresca but the smallest quantity I could get was a pound. Hence I am looking for hibiscus recipes. On this beautiful summer day, what better way to spend it than sipping a cocktail on the deck with my honey!

Pineapple Hibiscus Cocktail
adapted from Bon Appetit May 2016

1/2 cup + 2 Tbsp sugar substitute
1/2 cup water
1/2 20 oz can pineapple slices, quartered
2 Tbsp white wine vinegar

2 Tbsp hibiscus flowers
6 oz boiling water

1/2 jalapeno, sliced into rounds
3 mint sprigs
1/2 lime, thinly sliced
1 cup good quality tequila - We like Avion Silver
1/2 cup lime juice

Bring the sugar substitute and the 1 cup of water to a boil and cook, stirring frequently until the sugar substitute is dissolved. Add pineapple, bring back up to a simmer and cook for 10 minutes. Remove the pan from the heat and allow the mixture to steep for 30 minutes to infuse the pineapple flavor.
Strain into a bowl, reserving the pineapple. Stir in the vinegar. Set aside

Place the hibiscus flowers in the boiling water and let steep for 10 minutes. Strain the tea and set aside.

Reserve 3 slices of jalapeno and 4 pices of pineapple for serving. Combine the mint, lime slices, tequila, lime juice, tea, pineapple simple syrup, remaining jalapeno slices and pineapple into a pitcher. Chill until cold, about 30 minutes.

Serve in ice filled rocks glasses garnished with reserved pineapple and jalapeno slices.