Sunset Hibiscus Ginger Cooler
A vibrant, slightly tart cooler featuring hibiscus petals, fresh ginger, and a touch of honey—steeped hot, then poured over ice for a refreshing camp sunset drink.
Equipment
- Small pot
- strainer
- pitcher or bottle
- glasses
Ingredients
- 3 cups water
- 1/4 cup dried hibiscus petals flor de jamaica
- 1 inch fresh ginger root thinly sliced
- 2 tablespoons honey or agave syrup
- 1 lime zest and juice
- to serve ice cubes
Instructions
- In small pot, bring water to a boil over camp stove or fire.
- Add hibiscus petals, ginger, and lime zest. Remove from heat, cover, and steep 5-7 minutes.
- Strain liquid into pitcher or bottle. Stir in honey and lime juice.
- Pour over ice in glasses for a chilled sunset sipper.
Notes
Dried hibiscus is lightweight and packs well for camping. Prepare in advance and chill in cooler for best results. Rinse pot promptly to avoid stains.