Lucky Taco hibiscus cooler
The Lucky Taco shares the recipe for their refreshing hibiscus cooler. It’s tangy, sweet and sour and tastes somewhere between pomegranate and cranberry juice. It’s a perfect complement to a spicy, hot taco
Mar 29, 2017 10:17pm- Serves 10
- 10 mins preparation
- 15 mins cooking
- 2 hrs marinating
Recipes by: Luca Villari and The Lucky Taco’s Sarah and Otis Frizzell.
This recipe was first published in Taste magazine.
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ingredients
- 2 litre cold water
- 1 cup freshly squeezed citrus juice (we used a mixture of lemon and lime)
- 1 cup sugar syrup (simmer a 50:50 mix of water and sugar until sugar dissolves, then cool in fridge until ready to use)
- 1 cup spray-free hibiscus flowers
- ice cubes
- orange slices, to serve
method
- 1
Bring 1 litre of the water to the boil in a large saucepan.
- 2
Meanwhile, place the citrus juice, sugar syrup and the remaining 1 litre of water into a large jug and mix well.
- 3
When the water is boiling, remove from heat, add the hibiscus flowers and leave to steep for 15 minutes.
- 4
Pour the warm hibiscus water into the jug through a sieve (to remove flowers).
- 5
Mix well and refrigerate for at least 2 hours before serving. Serve over ice with a slice of orange.
notes
- In Mexico this drink is called Jamaica (Ham-i-kah).