Best Hibiscus Ginger Ale Recipes
HIBISCUS GINGER ALE
Dried or fresh hibiscus flowers make a delicious and pretty tea. Combine them with ginger, and you have a gorgeous drink. The optional pinch of salt discreetly brightens the flavor. From Organic Gardening
Provided by Sharon123
Categories Beverages
Time 8m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Add the hibiscus, gingerroot, sugar, lemon juice, salt, and 1 cup water to a small saucepan and stir to combine. Bring just to a boil over high heat. Stir to make sure all the sugar has dissolved. Take off heat and steep for 20 minutes. Strain the syrup into a jar, squeezing the solids to extract maximum flavor. Discard the flowers and gingerroot.
- To make soda, stir 3 tablespoons of syrup into 8 ounces of cold carbonated water.
- The syrup will keep for 2 weeks in the fridge, but the flavor of syrups made with fresh flowers may change after a few days.
Nutrition Facts : Calories 75.6, Sodium 0.6, Carbohydrate 19.5, Fiber 0.1, Sugar 18.8, Protein 0.1
HIBISCUS-SPIRALED GINGER COOKIES
Floral hibiscus and citrus zest, along with coarse sugar, make up a delightful swirl in a buttery shortbread dough with contrasting textures from chewy candied ginger and caramelized raw sugar. Every bite of this cookie is suffused with delicately sweet flavors, which are complemented by a slight fruity tang. For the prettiest spiral, make sure to roll your log tightly. The log can be wrapped and frozen for up to one month, or refrigerated for up to three days, then sliced and baked without thawing.
Provided by Yewande Komolafe
Categories cookies and bars, dessert
Time 1h15m
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes. Add 1 egg and mix until just combined. Scrape down the sides of the bowl.
- In a separate bowl, combine the flour, candied ginger, salt and ground ginger, and whisk together. Turn the mixer off, add flour mix to the butter all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. Wrap the dough in plastic wrap, pressing down to form a flat square. Refrigerate the dough until firm, about 30 minutes.
- In a small bowl, combine the turbinado sugar, hibiscus, edible flowers (if using) and orange zest.
- Roll the dough between two sheets of parchment paper into a 10-by-13-inch rectangle. Peel off the top sheet of parchment paper. Beat the remaining egg with 1 tablespoon of water in a small bowl, and brush the surface of the dough with the egg mixture. Sprinkle the hibiscus mixture over the dough, leaving a ½-inch border along one of the long edges. Press down lightly on the sugar to make sure it adheres to the dough. Turn the dough so that the coated long end is closest to you and, starting from that end, roll the dough into a tight log. Use the bottom sheet of parchment to help lift and roll the dough. Slice the log in equal halves, and wrap each half with 1 sheet of parchment. Refrigerate until the dough is firm enough to slice, at least 1 hour and up to 3 days.
- Heat the oven to 350 degrees. Line a sheet pan with parchment paper. Slice each log into ½-inch rounds. Lay the rounds on the prepared baking sheet, spacing at least ½-inch apart.
- Bake until the cookies are golden at the bottom edges, rotating once halfway through baking, about 22 minutes. Move the cookies to a wire rack to cool completely. Store the cookies at room temperature in an airtight container for up to 3 days. The baked cookies can also be stored frozen in an airtight container for up to 10 days. Thaw at room temperature before serving.
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