Go Back
Print

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

Ingredients

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

Instructions

  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.