Hibiscus Rosemary Refresher With Rosemary Sprig

Hibiscus Rosemary Refresher With Rosemary Sprig

Tart hibiscus tea meets piney rosemary syrup for a floral, ruby-red sipper over ice.

Total 3 hr Makes 16 servings Calories 55/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Dried hibiscus flowers steep into a tart, ruby-colored tea that's balanced with a fragrant rosemary simple syrup. Served over ice and garnished with a fresh rosemary sprig, this refresher suits warm afternoons, brunch spreads, or as a non-alcoholic option alongside cocktails.

Ingredients

  • 1 cup dried hibiscus flowers
  • 10 cups water, divided
  • 3/4 cup granulated sugar
  • 4 sprigs fresh rosemary, plus more for garnish
  • 3 tablespoons fresh lime juice
  • 4 cups ice cubes

Method

  1. Bring 6 cups of water to a boil in a 6-quart saucepan.

  2. Remove from heat, add the dried hibiscus flowers, and steep for 15 minutes.

  3. Strain the hibiscus tea through a fine-mesh sieve into a heatproof pitcher, pressing the flowers lightly to extract liquid, then discard the solids.

  4. In a small saucepan, combine the sugar, remaining 1 cup of water, and 4 rosemary sprigs. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  5. Remove the syrup from heat and let the rosemary steep in the warm syrup for 15 minutes, then strain and discard the sprigs.

  6. Stir the rosemary syrup and lime juice into the hibiscus tea until combined.

  7. Add the remaining 3 cups of water to the pitcher and stir to combine.

  8. Refrigerate the refresher until chilled, at least 2 hours.

  9. Fill glasses with ice cubes and pour the chilled refresher over the top. Garnish each glass with a fresh rosemary sprig and serve.

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    Hibiscus Rosemary Refresher With Rosemary Sprig

    Dried hibiscus flowers steep into a tart, ruby-colored tea that's balanced with a fragrant rosemary simple syrup. Served over ice and garnished with a fresh rosemary sprig, this refresher suits warm afternoons, brunch spreads, or as a non-alcoholic option alongside cocktails.

    3 hr 16 servings 55 cal

    Ingredients

    • 1 cup dried hibiscus flowers
    • 10 cups water, divided
    • 3/4 cup granulated sugar
    • 4 sprigs fresh rosemary, plus more for garnish
    • 3 tablespoons fresh lime juice
    • 4 cups ice cubes

    Method

    1. 1

      Bring 6 cups of water to a boil in a 6-quart saucepan.

    2. 2

      Remove from heat, add the dried hibiscus flowers, and steep for 15 minutes.

    3. 3

      Strain the hibiscus tea through a fine-mesh sieve into a heatproof pitcher, pressing the flowers lightly to extract liquid, then discard the solids.

    4. 4

      In a small saucepan, combine the sugar, remaining 1 cup of water, and 4 rosemary sprigs. Bring to a simmer over medium heat, stirring until the sugar dissolves.

    5. 5

      Remove the syrup from heat and let the rosemary steep in the warm syrup for 15 minutes, then strain and discard the sprigs.

    6. 6

      Stir the rosemary syrup and lime juice into the hibiscus tea until combined.

    7. 7

      Add the remaining 3 cups of water to the pitcher and stir to combine.

    8. 8

      Refrigerate the refresher until chilled, at least 2 hours.

    9. 9

      Fill glasses with ice cubes and pour the chilled refresher over the top. Garnish each glass with a fresh rosemary sprig and serve.