Best Hibiscus Lime And Mint Recipes
HIBISCUS PUNCH
This bright beverage, inspired by Caribbean sorrel drink and Mexican agua de Jamaica, is made by steeping hibiscus flowers to extract flavor - and color. It is then lightly sweetened and served chilled, like iced tea. Add cinnamon, ginger and allspice if you wish. It makes a great ruby-colored cocktail mixer as well.
Provided by David Tanis
Categories non-alcoholic drinks
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring 2 quarts water to a boil in a medium stainless-steel pot.
- Add hibiscus flowers, and cinnamon, ginger and allspice berries, if using. Turn off heat and steep for at least 30 minutes.
- Strain mixture into a pitcher or bowl and cool to room temperature. Sweeten to taste. Serve chilled over ice, with lime wedges.
STRAWBERRY HIBISCUS LIMEADE
Red drinks are central to Juneteenth celebrations, as the color red represents the blood shed by enslaved people. Strawberry soda is commonly served, but this punch builds on that tradition, adding hibiscus, lime juice and mint to a strawberry base. It's a great way to use up slightly overripe strawberries. (It's better to use overripe berries than underripe ones, since underripe berries can have bitter notes.) The pineapple juice ice cubes are a little extra effort, but they melt right into the drink, changing its flavor as you drink it. At first, it's good. Over time, it's incredible.
Provided by Millie Peartree
Categories non-alcoholic drinks
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- The night before serving, make the pineapple ice cubes: Pour pineapple juice into an ice cube tray, and allow to freeze overnight.
- To a large pot, add 6 cups of water and bring to a boil over high heat. (Alternatively, you can boil the water in a tea kettle.)
- Add the mint leaves to a pitcher, and muddle them to release oils. To the pitcher, add the tea bags, boiling water and lime juice. Stir to combine, then steep for 15 minutes.
- While the tea steeps, purée strawberries in a blender. (You should have about 1 cup purée.)
- Add strawberry purée and hibiscus syrup to the pitcher, stir and refrigerate until ready to use.
- Add pineapple ice cubes, if using, to each glass, and pour limeade over. Serve garnished with fresh strawberries, lime slices and mint.
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