Ingredients
Scale
- 1 liter of cold water
- 1 cup dried hibiscus flowers
- 1/2 cup granulated sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 1 cup fresh lemon juice
- Ice cubes
- Fresh mint leaves (optional for garnish)
Feel free to adjust the sweetness to your liking, or substitute the sugar with honey for a more natural sweetness. The cinnamon stick is a nod to my own culinary roots, a spice my mum used to sprinkle into almost everything.
Instructions
- Begin by bringing 1 liter of water to a gentle boil in a large pot. Once boiling, remove from heat.
- Add the dried hibiscus flowers, granulated sugar, and cinnamon stick to the hot water. Stir gently until the sugar dissolves completely.
- Allow the mixture to steep for about 20 minutes. This is where the magic happens, as the hibiscus blooms release their vibrant color and tart flavor.
- Strain the mixture into a pitcher to remove the hibiscus flowers and cinnamon stick. Discard the solids.
- Add the vanilla extract and fresh lemon juice to the strained liquid. Stir well to combine.
- Chill the drink in the refrigerator for at least 1 hour, or until it’s refreshingly cold.
- When ready to serve, fill glasses with ice cubes and pour the chilled hibiscus mixture over the ice.
- Garnish with fresh mint leaves if desired, and enjoy your Chilean delight!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International