Ingredients
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2 cups dried hibiscus petals (sorrel) dried hibiscus petals2 cups dried hibiscus petals (sorrel)
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1-inch fresh ginger root, sliced fresh ginger root1-inch fresh ginger root, sliced
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1 cinnamon stick cinnamon stick1 cinnamon stick
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3 cups water water3 cups water
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1 cup chilled coconut water coconut water1 cup chilled coconut water
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1/2 cup fresh pineapple chunks pineapple chunks1/2 cup fresh pineapple chunks
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1/2 cup mango chunks mango chunks1/2 cup mango chunks
Directions
Prepare the hibiscus-ginger infusion and let it cool. Blend tropical fruits with lime and maple, then combine everything with coconut water and nutmeg. Serve well chilled over ice for a true Caribbean refreshment. Sorrel (hibiscus) is a traditional Caribbean holiday drink, but this version is lighter, non-alcoholic, and perfect for any season. You can substitute agave nectar for maple syrup if desired.
Steps
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1
Done
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In a saucepan, bring 3 cups of water to a boil. Remove from heat and add dried hibiscus petals, sliced ginger, and cinnamon stick. |
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2
Done
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Let steep for 20 minutes, then strain through a fine mesh sieve into a large jug. Discard solids. |
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3
Done
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Allow the hibiscus-ginger tea to cool to room temperature, then refrigerate until chilled. |
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4
Done
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In a blender, combine pineapple chunks, mango chunks, lime juice, and maple syrup. Blend until smooth. |
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5
Done
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Mix the chilled hibiscus-ginger tea, coconut water, and blended fruit mixture in a large pitcher. Stir in grated nutmeg. |
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6
Done
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Taste and adjust sweetness with more maple syrup if desired. |
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7
Done
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Serve over ice cubes, garnished with fresh mint and lime slices. |
