- 1 cup dried hibiscus flowers*
- 2/3 cup sugar, divided
- 1 1/2 cinnamon sticks
- 2 cups halved strawberries plus a few quartered or halved berries
- 1/4 cup lemon juice
- 9 ounces citron vodka or regular vodka (optional)
- Sparkling water
- Small mint sprigs or leaves
- calories 106
- caloriesfromfat 1.3 %
- protein 0.4 g
- fat 0.2 g
- satfat 0.0 g
- carbohydrate 27 g
- fiber 1.2 g
- sodium 0.9 mg
- cholesterol 0.0 mg
How to Make It
Combine hibiscus, 1/3 cup sugar, the cinnamon sticks, and 2 cups water in a medium saucepan. Cover and bring to a boil over medium heat. Reduce heat and simmer 5 minutes. Remove from heat and let infusion sit, covered, 20 minutes.
Meanwhile, in a blender, purée halved berries with remaining 1/3 cup sugar and 2 cups cold water. Strain into a metal bowl and stir in lemon juice. Set in a bowl of ice and water until cold.
Strain hibiscus infusion into another metal bowl and set in a bowl of ice and water until cold. (Discard soaked hibiscus, or see "Hibiscus flowers," below.) Combine hibiscus infusion and berry purée in a pitcher.
Fill glasses with ice. Add 1 1/2 oz. vodka to each if you like, followed by about 3/4 cup berry cooler. Stir in a splash of sparkling water. Top with quartered berries and mint.
Hibiscus flowers: Try leftover hibiscus flowers as a snack with a glass of mescal, as they do in Mexico. Pat the drained, soaked hibiscus very dry. Deep-fry in vegetable oil, a big spoonful at a time, until dark purple but not black (30 to 45 seconds at 375°); drain and sprinkle with salt.
*Find dried hibiscus, called jamaica in Spanish, at well-stocked grocery stores with Latino foods, at Latino markets, and at worldspice.com.
Make ahead: Through step 3, chilled, up to 1 week; stir before using.
Nutritional analysis is per serving without vodka.