Supplies

  • 1½ ounces (40 g) dried hibiscus flowers
  • 1 sliver of cinnamon stick
  • 1-inch (25 cm) piece of fresh ginger, peeled
  • 8 cups (2 L) filtered water
  • ¼ cup (50 g) sugar

Passo a passo

  1. In a 2-quart saucepan over medium heat, bring the hibiscus flowers, 1½ cups (360 ml) tap water, cinnamon, and ginger to a simmer. Cover and simmer for 15 minutes.
  2. Remove from the heat and allow to steep for 10 minutes.
  3. Pass through a double-mesh strainer and into a pitcher with the 8 cups (2 L) of filtered water. When straining, apply pressure to the hibiscus leaves so you get every last little bit of juice.
  4. While the water is still lukewarm, add the sugar and mix well until mostly dissolved. Serve over ice.