Friday, July 20, 2012

Summer Hibiscus Sparkler

Summer Hibiscus Sparkler Recipe

Hibiscus Tea Simple Syrup:
1/2 cup agave or honey
1 cup water
4 heaping teaspoons Sabdariffa Hibiscus
Summer Hibiscus Sparkler:
2 tablespoons Hibiscus Tea Simple Syrup
4 oz chilled champagne or sparkling wine
Raspberries or lemon twist, if desired
1. To make Hibiscus Tea Simple Syrup, mix agave and water in 1-quart saucepan. Heat to almost boiling over medium heat, stirring until agave dissolves. Remove from heat. Add Hibiscus; steep 10 minutes. Remove Hibiscus ( using a tea infuser or filtering into a seperate vessel); set aside 1 hour to cool. Transfer to a storage container. Cover container, and refrigerate up to 1 week. Makes 1 1/2 cups.
2. To make cocktail, add 2 tablespoons simple syrup to a champagne flute. Top with champagne. Garnish with raspberries or lemon twist.

1 comment:

  1. Is it okay to use dried hibiscus flower instead of hibiscus tea syrup? I can't seem to find hibiscus tea syrup at the grocery store.