Hibiscus Fizz Recipes
HIBISCUS TEA FROZEN GIN FIZZ
This Frozen Gin Fizz with Hibiscus Tea and Lemon Sorbet can be made with our without the gin. The "fizz" in this recipe comes from either sparkling water or lemon lime soda. If you prefer your drinks on the sweeter side, use lemon lime soda. If you prefer even sweet drinks to be not-so-sweet, use sparkling water.
Provided by RebeccaBlackwell
Categories Cocktails and Mocktails
Number Of Ingredients 8
Steps:
- Add the ice cubes, gin, ginger sweetener, hibiscus tea, lemon and orange juice to a blender and blend until the ice is broken up and the mixture is slushy.
- Pour into a chilled glass and add a splash or two of sparkling water or lemon lime soda. Top with a scoop of lemon sorbet and serve.
HIBISCUS FIZZ
It's hard to beat the natural sweetness, unique tartness and stunning color of hibiscus, but this fizzy drink can be modified with any chilled tea. Don't turn away at the mention of apple cider vinegar: It's decidedly tame. But if you're into the aggressive sourness of vinegar, feel free to add more.
Provided by Alison Roman
Categories for one, non-alcoholic drinks
Yield 1 drink
Number Of Ingredients 5
Steps:
- Combine hibiscus tea, agave nectar or honey, and apple cider vinegar in a large rocks glass. Fill with ice and top with soda water. Garnish with a slice of grapefruit.
HIBISCUS FIZZ COCKTAIL
Steps:
- Combine the sugar and 3 cups water in medium saucepan set over high heat. Bring to a boil and cook until the sugar is dissolved. Add the tea bags and steep for 5 minutes. Remove the bags, return the mixture to the heat and cook until reduced by half. Transfer the mixture to a container with a lid, and refrigerate until cold, at least 1 hour.
- Combine the cooled hibiscus syrup, grapefruit juice, tequila and lime juice in a pitcher. Add the limes, oranges and raspberries, and then cover and refrigerate for at least 1 hour to allow flavors to meld.
- Fill tall glasses with ice and add about 1/2 cup of the mixture to each. Then fill to the top with the cold club soda and serve.
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- Combine hibiscus flowers and bay leaves in a small bowl. Bring 5 cups water to a boil in a small saucepan and pour over hibiscus flowers and bay leaves to cover. Let sit 8 hours (overnight works well), then strain through a fine-mesh sieve into a large measuring glass or small bowl; discard solids. Cover and chill tea until cold, at least 1 hour. Do ahead: Tea can be made 5 days ahead. Keep chilled.
- Bring raw sugar, bay leaves, and 2 cups water to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and let cool.
- Strain simple syrup through a fine-mesh sieve into a measuring glass or small bowl; discard bay leaves. Cover and chill until cold, at least 1 hour. Do ahead: Simple syrup can be made 5 days ahead. Keep chilled.
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- To sugar the rims of the champagne glasses, take two small plates and squeeze some lime juice on one, and place the granulated sugar on the other.
- Dip the rim of each glass in the lime juice first. Then, immediately dip it into the sugar, so it sticks. Allow to dry for one minute.
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- Garnish each drink with a few fresh cranberries and half a slice of lime dipped in the remaining sugar. Make a small cut in the middle of each half slice to help it stay on the glass. Squeeze the lime into the drink before enjoying, and have a happy holiday!
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