Delicious Hibiscus Mocktail

I love a great drink but often don't really care of about the alcohol. This is an anytime beverage for me when craving some tasty and fresh. You will have a small batch of concentrate which keeps well in the refrigerator. In creating this recipe, organic hibiscus flowers were used. However, I also love the complexity that Tazo's Passion tea, as in the kind you steep, lends to this beverage. Everything tastes better in the perfect glass.

As with almost all of my recipes, this can be changed to suit your preferences! Make it yours friends.

CONCENTRATE

1 oz Hibiscus flower, dried

2 c Water

2-3 in Cinnamon stick, roughly crushed

Place hibiscus flower in a food processor and blitz to break it down. This steps will yield a richer concentrate in less time. Add them to a paper tea bag. I like these.

To 2 cups of boiling water add the hibiscus petals and cinnamon sticks. Allow it to steep for twenty minutes. It can steep much longer, even overnight, but you may need to adjust the proportions. Allow it to cool.

BEVERAGE

6 tbsp Hibiscus concentrate

4 tbsp Mango or Peach Nectar

1 tsp honey

1 c San Pelligrino or sparkling water of choice

Ice

Add concentrate and honey and stir to incorporate. Add nectar. Fill the perfect glass with ice and top with sparkling water. Garnish with mint. Enjoy!

Notes

This recipe is on the tart side. Try adding more juice or honey if you like it sweeter and less concentrate if you want a lighter beverage. Orange zest would be a nice addition to this recipe. Still water is equally good if you prefer a more tea-like experience.