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Hibiscus and Berry Cooler
- Yield: Serves 4–6 1x
Description
Refreshing, tart, and lightly sweet, this alcohol-free summer drink is perfect for hot days. It calls for dried hibiscus flowers, available at health food stores, specialty markets, or online. Hibiscus, cherries, and berries are rich in vitamin C and antioxidants, making this cooler a bright, revitalizing sip after time in the sun.
Ingredients
- 2 oz dried hibiscus flowers
- 4 cups water
- 2/3 cup granulated sugar
- 1 cup strawberries, plus more for garnish
- 1 cup raspberries, plus more for garnish
- 1 cup pitted cherries, plus more for garnish
- 1 cup tart cherry juice
- Sparking water
- Sugared flowers for garnish (see box)
Instructions
- Place the hibiscus flowers in a medium saucepan with the water and bring to a boil. Turn off the heat and let steep for 20 minutes.
- Place the sugar, strawberries, raspberries, cherries, and cherry juice in a blender. Blend until smooth.
- Pour the berry mixture through a fine-mesh strainer into the bottom of a large pitcher, then pour the hibiscus tea over the top through the fine-mesh strainer onto the berry mixture. (You can compost what is left in the strainer.) Refrigerate until cold, about 1 hour.
- To serve, fill glasses with ice, and ladle in the cooler. Top with some sparking water. Garnish with fresh berries, cherries, and sugared flowers. Serve immediately or store in a large pitcher in the refrigerator for up to 3 days.
Sugared Flowers
Description
These glistening preserved flowers have a delicate flavor and crunch, making them a colorful and fun garnish for cakes, cupcakes, ice cream, and just about any other sweet treat. They take a couple days to fully dry out and crisp, so you’ll want to make them ahead of time. This recipe calls for aquafaba, the starchy liquid found in a can of chickpeas.
Ingredients
- 1/2 cup superfine sugar
- 1/3 cup aquafaba
- 60 edible flowers with stems, such as marigolds, violets, or dandelions
Instructions
- Have a lined baking sheet ready. Place the sugar in a medium bowl and set aside.
- In another medium bowl, lightly beat the aquafaba with a whisk until frothy, about 1 minute.
- Work with one flower at a time, holding it by the stem. Use a small paintbrush to gently paint a thin layer of aquafaba onto both sides of each petal.
- Hold the flower over the sugar bowl and gently sprinkle sugar over the petals, lightly coating them all over.
- Transfer the flower to the lined baking sheet and use a pair of kitchen shears to snip off the stem. Repeat this process with the remaining flowers.
- Let the sugared flowers completely air dry in a warm, dry spot in the kitchen until the sugar is crisp, about 48 hours.
Notes
Store the sugared flowers in a lined, airtight container at room temperature for up to 3 months.
Learn more about how you can use edible flowers in your kitchen.
