Overland Hibiscus Rose Cooler
A floral, tart pink drink combining hibiscus tea, rose water, and a touch of honey—crafted for overlanders seeking a cooling, sophisticated non-alcoholic sipper at sunset.
Equipment
- small pot or kettle
- strainer
- pitcher
Ingredients
- 4 cups water filtered
- 1/3 cup dried hibiscus flowers
- 2 tablespoons honey or agave syrup
- 1 teaspoon rose water start with less if unsure
- 1 cup ice cubes
Instructions
- In a pot, bring water to a boil. Remove from heat and add hibiscus flowers.
- Steep 7 minutes, then strain into pitcher.
- Stir in honey and rose water until dissolved.
- Let cool, then pour over ice to serve.
Notes
Dry hibiscus packs easily for travel. Let the tea cool in a shaded spot or pop into your fridge if overlanding. Adjust rose water to taste.