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Hibiscus petals make a great base for delicious mocktails. They’re so colorful and flavorful, you’ll never miss the booze. Ginger beer is actually brewed and fermented. It has far less sugar and carbonation than ginger ale and a stronger ginger flavor. We originally made this recipe for a pregnant colleague who loves hibiscus and ginger, and we’ve all continued to enjoy it as a zippy summer drink ever since!
Recipe adapted with permission from the author, Maria Uspenski, 2016, “Cancer Hates Tea”, Page Street Publishing.
Summer Hibiscus Cooler
- 2 sachets Flat Belly Hibiscus Cucumber
- 2 cups fresh, cool water
- 1 slice fresh pineapple
- 1/2 can ginger beer, chilled
- 2 sprigs fresh rosemary
- ice cubes
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Make cold-brewed Flat Belly Hibiscus Cucumber tea by allowing the tea sachets to steep for 1 hour in the water.
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Remove the sachets out and pour the Flat Belly Hibiscus Cucumber infusion into a cocktail shaker.
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Blend and strain the pineapple. Add to the tea infusion and shake well.
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Pour ginger beer into two glasses with ice, dividing evenly.
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Rub the rosemary sprigs between your hands vigorously for a few seconds to release their aroma and place into the glasses with the ginger beer.
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Top off, dividing the Flat Belly Hibiscus Cucumber tea between the two glasses.
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Stir gently and serve.