Hibiscus Tea Frozen Gin Fizz Recipes

HIBISCUS GIN-AND-TONIC

Steps:

• Bring the hibiscus flowers, sugar and 1/2 cup water to a boil in a small saucepan. Reduce the heat to medium and simmer, stirring, until the sugar is dissolved, about 2 minutes. Transfer to a small bowl and refrigerate until chilled, at least 1 hour or overnight.
• Strain the hibiscus syrup into a liquid measuring cup, reserving some of the flowers for garnish. Combine the gin, lemon juice and 1/4 cup of the hibiscus syrup in a small pitcher. Stir in the tonic. Add more hibiscus syrup to taste.
• Fill 4 glasses with ice. Pour in the cocktail and garnish with the reserved hibiscus flowers.

HIBISCUS TEA FROZEN GIN FIZZ

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

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.

HIBISCUS-HONEY ICED TEA

Steps:

• In a large heatproof pitcher, combine tea bags, honey, and 5 cups boiling water; let steep 10 minutes. Discard tea bags. Add lime juice, rum (if using), and 3 cups cold water. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice.