Hibiscus Coolers Recipe

Try out this gluten free summer drink at your next party. They will be delighted with this sweet and sour concoction.

Hibiscus Coolers Recipe

SERVES 4 Sour and slightly sweet, this colorful thirst quencher by the team at San Francisco’s beloved Burma Superstar restaurant can be easily enhanced with vodka or gin. 

Author Kate Leahy


  • 1 cup dried hibiscus flowers (we like these)
  • 1/4 cup granulated sugar or grated light-colored pure Thai palm sugar


  1. Rinse the hibiscus flowers, then soak them in a small nonreactive bowl of water for 1 hour to soften. Drain and transfer to a pot with 4-1/2 cups water and the sugar. Bring to a simmer and cook until the flavor of the hibiscus flowers has been extracted, about 15 minutes. Let steep 20 minutes longer, then strain into a pitcher and refrigerate until completely chilled.
  2. Fill 4 glasses with ice. Stir, divide the drink among the glasses, and serve.

Photography John Lee

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