Quick and Easy

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

Lucky taco hibiscus cooler

Serves 10

Prep

10M

Cook

15M

Marinate

2H

Total

25M

Luca Villari

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.

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

Note

Luca Villari