- Level
- easy
- Prep Time
- 5 mins
- Total Time
- 2 h 21 m
- Serves
- 6 cups (1.5 litres)
Ingredients
- 6 cups
- water
- 1.5 litres
- 1 cup
- frozen raspberries
- 125 g
- 1⁄2 cup
- sugar
- 105 g
- 2⁄3 cup
- dried hibiscus flowers, plus more for serving or the contents of 4 to 5 hibiscus tea bags (see Chef’s tip)
- 25 g
- 1⁄2 tsp
- salt (see Chef’s tip)
- 2.5 ml
- Ice cubes
Directions
- Step 1
- In a pot, bring all of the ingredients except for the ice cubes to a boil. Simmer for 5 minutes.
- Step 2
- Strain through a sieve placed over a large measuring cup or pitcher, pressing down with the back of a ladle to extract as much raspberry juice as possible. Compost the residue. Let cool. Cover and refrigerate until completely chilled, about 2 hours.
- Step 3
- Serve in a glass filled with ice cubes. Decorate with dried hibiscus flowers. The drink will keep for 7 days in the refrigerator. You can also freeze the mixture in an ice cube tray.
Tips
- This hibiscus flower infusion will draw you in with its intense red colour and perfect balance between acidity, floral notes and fruity flavours. Both sweet and revitalizing, it’s perfectly refreshing.
- Sports drinks must contain sugar to provide energy and to facilitate water absorption, and also salt to compensate for the loss of electrolytes and to improve hydration.
