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

By Luca Villari
  • 10 mins preparation
  • 15 mins cooking
  • 2 hrs marinating
  • Serves 10
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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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  • 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


  • 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.


  • In Mexico this drink is called Jamaica (Ham-i-kah).

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