Hibiscus Juice Recipe in 20 Minutes

Instructions:

1. Place the dried hibiscus flowers, sliced ginger, and cinnamon stick in a large stainless steel saucepan. Add 4 cups of water.
2. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low and simmer for 5 minutes until the liquid becomes an opaque, dark purple black.
3. Turn off the heat entirely. Stir in the 0.5 cup of cane sugar and that tiny pinch of sea salt. Stir until you can't see any grains at the bottom of the pot.
4. Let the mixture sit and steep for another 10 to 15 minutes. This allows the flowers to fully hydrate and give up every bit of flavor. The aroma should be punchy and floral now.
5. Place your fine mesh strainer over your glass pitcher and carefully pour the mixture through. Don't press down on the flowers too hard or you might push some sediment through.
6. Pour in the 2 cups of cold filtered water and the 2 tbsp of fresh lime juice. Give it a good stir. Watch the color shift from dark purple to a bright, glowing red.
7. Pop the pitcher in the fridge until it's cold. If you're in a hurry, you can serve it over plenty of ice, but the flavor is best after it has sat for an hour.