Hibiscus Water (Or Hibiscus Margaritas, Step 1)

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Hibiscus Margaritas are going to be my holiday drink of choice for three reasons: 1. They remind me of my recent trip to Mexico. 2. They’re absolutely delicious. 3. They’re so darn festive.

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First you have to make the hibiscus water. Afterwards, you can head on over to this post here — Hibiscus Margaritas — to make your cocktails.

Hibiscus Water

Hibiscus Water

Ingredients

  • 6 cups water
  • 2 ounces dried hibiscus flowers
  • 3/4 cup sugar

Instructions

  1. Bring the water to a boil and add the sugar and the hibiscus.
  2. Stir like crazy for 1 minute.
  3. Pour it out into a nonreactive container. It will stain!
  4. Let it steep for 2 hours. When it's done, strain it out and press on the flowers to extract all the liquid.
http://food.lohudblogs.com/2006/12/18/hibiscus-margaritas-step-1/

As you know, I was on the hunt for dried hibiscus flowers and found them in Port Chester.

It’s so simple — if you can boil water you can do it. It’s just like making tea. I use a recipe from Rick Bayless. First, get out your ingredients.

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6 cups water
2 ounces dried hibiscus flowers
3/4 cup sugar

Bring the water to a boil and add the sugar and the hibiscus.
2006-1214hisbiscus-3.jpg

Stir like crazy for 1 minute.
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Pour it out into a nonreactive container. It will stain!

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Let it steep for 2 hours. When it’s done, strain it out and press on the flowers to extract all the liquid.

Look at the flowers blooming!

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Next up — the margarita recipe: Hibiscus Margaritas!

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

5 Comments

  1. I first tried out hibiscus tea at a health club in france and enjoyed the flavour. When I read about the health benefits, I became extremely encouraged to purchase some. Couldn’t find it in any way in any local stores but purchased on the internet. I’ve been sipping about 3 cups a day (cold) for approximately 23 days at present and most current hypertension reading was the most impressive it’s been in Decades! I highly recommend.

  2. We had a Hibiscus Margarita last week in New York and it was FANTASTIC! I am looking for the steps to make the same here in AZ.
    Thanks for Step ONE. I just need to locate a good place to purchase the dried leaves. I guess it’s time to start harvesting the leaves off our bushes out back!!

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