Hibiscus Rum Cocktails

Serves: 5

Imelda VonRueden

1 January 1970

Based on User reviews:

49

Spice

53

Sweetness

54

Sourness

38

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

1

Ginger (1/2-inch piece, peeled and sliced)

1 cup

Sugar

1 cup

Hibiscus Flower (dried)

1

Orange (wedges or slices, for garnish)

Directions:

1

Bring 3 cups water and the ginger to a boil in a medium saucepan over high heat

2

Add the sugar, stir until dissolved and remove from the heat

3

Add the hibiscus flowers, and let the tea steep for 10 minutes

4

Strain the tea through a fine-mesh strainer, and refrigerate it until completely cooled, about 15 minutes

5

Fill 6 wineglasses with ice

6

Add 4 ounces of the hibiscus tea and 2 ounces of the rum to each glass

7

Stir, and garnish with orange wedges