Jamaican Hibiscus Cooler

Name: Jamaican Hibiscus Cooler
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 cup dried hibiscus flowers (whole, not powder); 2 cups boiling water; 2 oz fresh lime juice; 1 oz fresh ginger juice (or 1/2 tsp grated ginger); 2 oz simple syrup (adjust to taste); 2 cups cold sparkling water; Ice cubes; Dried hibiscus flower, lime wheel, and fresh mint, for garnish

A vibrant ruby-red hibiscus and lime cooler inspired by Jamaica's beloved sorrel drink. Tart, tropical, and refreshing. Ready in 20 minutes.

By Larry Leo | Prep: 20 min | Servings: 2 | Difficulty: Easy

Jamaican Hibiscus Cooler mocktail in a tall glass with deep ruby-red color, dried hibiscus flower, lime wheel, and mint garnish

Ingredients

1/2 cup dried hibiscus flowers (whole, not powder)
2 cups boiling water
2 oz fresh lime juice
1 oz fresh ginger juice (or 1/2 tsp grated ginger)
2 oz simple syrup (adjust to taste)
2 cups cold sparkling water
Ice cubes
Dried hibiscus flower, lime wheel, and fresh mint, for garnish

Instructions

Steep the hibiscus: pour boiling water over the dried hibiscus flowers. Steep for 15 minutes.
Strain the hibiscus tea through a fine mesh strainer, pressing the flowers to extract all the liquid. Discard the flowers.
Let the tea cool completely — or speed it up by placing the container in an ice bath.
In a pitcher, combine the cooled hibiscus tea, lime juice, ginger juice, and simple syrup. Stir well.
Taste and adjust sweetness — hibiscus is naturally very tart.
Fill two tall glasses with ice cubes.
Pour the hibiscus mixture over the ice, filling each glass about 3/4 full.
Top with sparkling water and stir gently.
Garnish each glass with a dried hibiscus flower, lime wheel, and fresh mint sprig.
Serve immediately and enjoy the color.

Category: city-signatures

Tags: jamaica, hibiscus, sorrel, lime, ginger, city-signature, tropical, caribbean, ruby-red