RECIPE
Hibiscus Coconut Water Cooler
Steep dried hibiscus flowers in water, chill, then mix with coconut water, lime and a pinch of salt for a tart, deep-red cooler. Coconut water softens hibiscus's sharpness, so you need little or no sweetener. Cold steeping takes a few hours; a quick hot steep is ready in about 20 minutes after cooling.
Ingredients
- 2 tbsp dried hibiscus (gudhal) petals
- 250 ml water
- 300 ml plain coconut water, chilled
- Juice of ½ lime
- Small pinch of salt
- 1–2 tsp honey, optional
- Ice
Method
- Cold-steep the hibiscus in 250 ml water in the fridge for about 4 hours, or pour hot water over it, steep for 5 minutes and cool completely.
- Strain the hibiscus tea and discard the petals.
- Mix the tea with the coconut water, lime juice, salt and honey, if using.
- Pour over ice and serve.
Add pineapple for a fruitier version
Replace 100 ml of the coconut water with pineapple juice for a sweeter, tropical cooler. Taste before adding honey, as pineapple juice is already sweet.
A note on hibiscus
Hibiscus tea is a common drink, but if you take blood-pressure medicine, are pregnant, or are unsure whether it suits you, check with your doctor before drinking it regularly.
FREQUENTLY ASKED QUESTIONS
Quick answers.
Can I use fresh hibiscus flowers?
Use only food-grade dried hibiscus sold for tea; garden flowers may have been sprayed.
Hot or cold steep?
Cold steeping gives a smoother, less bitter flavour. A short hot steep is faster.
Can I make a batch?
Steep a larger batch of hibiscus tea and keep it refrigerated. Add coconut water just before serving.
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