Ingredients:

  • 40g dried hibiscus flowers (Flor de Jamaica)
  • 500ml filtered water
  • 15g fresh ginger, sliced into rounds
  • 1 small cinnamon stick
  • 100g organic cane sugar
  • 1 liter cold filtered water
  • 30ml fresh lime juice
  • 2 cups ice

Instructions:

  1. Bring 500ml of filtered water, the sliced ginger, and the cinnamon stick to a boil in a medium stainless steel saucepan. Once boiling, remove from heat immediately.
  2. Add the 40g of dried hibiscus flowers to the hot water and stir once to submerge. Cover the pot with a lid and let steep for exactly 8 minutes.
  3. Place the 100g of cane sugar in the bottom of a large heat-proof pitcher. Strain the hot hibiscus concentrate through a fine-mesh sieve directly into the pitcher.
  4. Stir the concentrate vigorously while hot to ensure the sugar dissolves completely. Stir in 30ml of fresh lime juice to brighten the flavor and color.
  5. Pour 1 liter of cold filtered water into the pitcher to dilute the concentrate and bring the temperature down instantly.
  6. Serve immediately over plenty of ice.