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Recipe | Honey Hibiscus Cooler | ハイビスカスカクテル

Crisp, refreshing + easy to make. Inspired by my rewatching of HBO’s True Blood, I’m pretty sure Sookie would like this one.

Hibiscus Honey Syrup

1 cup honey
1/2 cup water
1 tablespoon dried hibiscus flowers

In a small saucepan over medium heat, combine honey, water, and dried hibiscus flowers. Bring syrup to a boil, stirring occasionally. Remove from heat and strain hibiscus flowers. Allow syrup to cool completely before using. Store in an airtight glass container in the refrigerator.

Syrup will keep in the refrigerator for 2 weeks.

Basic Hibiscus Cooler

1 tablespoon honey hibiscus syrup
ice
12 ounces grapefruit sparkling water (you can use any flavor you like)
fresh mint, lime wedge, + edible flower sprinkles for garnish

In a 16 ounce glass, add hibiscus honey syrup, fill glass with ice, and top with sparkling water. Garnish with fresh mint, lime wedge, and edible flower sprinkles.

Fancy AF Hibiscus Cooler

1 tablespoon hibiscus honey syrup
15 fresh mint leaves
juice from half a lime
ice
12 ounces grapefruit sparkling water (you can use any flavor you like)
fresh mint, lime wedge + edible flower sprinkles (optional)

In a 16 ounce glass, add hibiscus honey syrup, lime juice and mint leaves. With a muddler, gently crush mint leaves, syrup + lime juice. Fill glass with ice and top with sparkling water. Garnish with fresh mint, lime wedge, and edible flower sprinkles.

Tipsy Hibiscus Cooler

1 tablespoon hibiscus honey syrup
15 fresh mint leaves
juice from half a lime
ice
8 ounces grapefruit sparkling water (you can use any flavor you like)
4 ounces sparkling wine, a rose would be yummy
fresh mint, lime wedge + edible flower sprinkles (optional)

In a 16 ounce glass, add hibiscus honey syrup, lime juice and mint leaves. With a muddler, gently crush mint leaves, syrup + lime juice. Fill glass with ice and top with sparkling water + sparkling wine. Garnish with fresh mint, lime wedge, and edible flower sprinkles.

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