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  • The base number of servings for this recipe is 4

    Hibiscus Cooler

    Hibiscus cooler is delicious and also provides great health benefits.

    *This recipe is used to create Hibiscus Raspberry Ice Pops.

    Mexican-born chef Fany Gerson is the author of My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats and Paletas & Aguas Frescas

    Photo and recipe reprinted with permission from Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice, & Aguas Frescas by Fany Gerson, copyright © 2011. Published by TenSpeed Press, a division of Random House, Inc.

    hibiscus flowers
    sugar, or more if needed
    Rinse the flowers in cold water and drain thoroughly.
    Put them in a saucepan, cover with the water, and let steep for at least 4 hours or overnight.
    Bring the mixture to a boil over medium heat, then lower the heat and simmer for 10 minutes.
    Stir in the sugar and continue to cook, stirring, until the sugar has dissolved.
    Let cool to room temperature.
    Strain through a fine-mesh sieve into a pitcher, pressing the solids with the back of a wooden spoon to extract as much liquid as possible.
    Add water to bring the volume up to 4 cups. If the flavor is too intense, add more water as needed. You can also add a little more sugar if you like.
    Refrigerate until completely chilled.
    Serve as is or over ice.

    The base number of servings for this recipe is 4



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