This recipe was curated for the Cultured Cup by Kyra Effren
Hibiscus creates bright red hued beverages that are summer thirst quenchers in many cultures: Mexico has agua de Jamaica, Senegal has Bissap, Jamaica has sorrel, Egypt has Kardadeh, just to name a few. We were inspired by these to create a delicious drink that punches up the flavor but cools down the body with this fun spiced Hibiscus Punch by resident culinary extraordinaire, Kyra Effren!
- ¼ cup Hibiscus Ruby Red tea leaves
- ¼ cup candied ginger in syrup*
- ¼ agave syrup (or corn syrup)
- 4 cups water
- 4-5 tsp/10-12 grams of loose-leaf tea (your preference. We like Keemun Single Malt, Irish Breakfast, or Madagascar Vanilla for a sweeter option)
- Boil water and steep your preferred tea for 5 minutes and strain.
- Add the Hibiscus leaves, ginger, and syrup and stir until incorporated.
- Steep for 1 hour.
- Strain mixture and chill.
- Serve over ice with lime or lemon wedges.
Note: This is a strong blend, it can be diluted with water to your preference.
*You can substitute the candied ginger in syrup with crystallized candy ginger that has been finely chopped.