The hibiscus flower produces a bright-red juice or tea that has a tangy flavor, according to Nadia Harper, a registered holistic nutritionist. You can drink hibiscus juice hot or cold, and you can mix it with other juices and a variety of ingredients, including ginger, clove and mint.
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Hot and Cold
Hot infusion is ideal for larger quantities, while cold infusion is a good way to make one serving, advises Harper. She suggests a ratio of 8 parts water to 1 part hibiscus flowers for a hot infusion. Add the flowers to boiling water and simmer for 30 minutes before straining out the flowers. Stir in your favorite sweetener, such as honey, sugar or the virtually calorie-free herbal sweetener stevia, to taste. For a cold infusion, use a ratio of 10 parts water to 1 part hibiscus flowers in a glass jar. Leave the liquid for 24 hours before straining out the flowers and adding sweetener. Finish off each glass with a couple of squeezes of lime juice for a punchlike flavor, advises Simply Recipes.
Mix It Up
To create a Pink Hibiscus Spritzer, add 4 parts water and 4 parts club soda to 1 part dried hibiscus flowers, along with a few drops of liquid stevia. For a Hibiscus Rum Cooler, combine equal parts lemon juice and club soda with a little more than double the hibiscus juice. Add twice as much rum and mint leaves as lemon juice and club soda, sweeten with simple syrup -- 1 part sugar dissolved in 1 part boiling water -- and serve chilled, over ice. For a healthier drink, use stevia syrup, made by dissolving 1 part powdered white stevia in 20 parts warm water.