Recipe | Honey Hibiscus Cooler | ハイビスカスカクテル

Hibiscus Honey Syrup

1 cup honey
1/2 cup water
1 tablespoon dried hibiscus flowers

In a small saucepan over medium heat, combine honey, water, and dried hibiscus flowers. Bring syrup to a boil, stirring occasionally. Remove from heat and strain hibiscus flowers. Allow syrup to cool completely before using. Store in an airtight glass container in the refrigerator.

Syrup will keep in the refrigerator for 2 weeks.

Basic Hibiscus Cooler

Fancy AF Hibiscus Cooler

1 tablespoon hibiscus honey syrup

15 fresh mint leaves

juice from half a lime

ice

12 ounces grapefruit sparkling water (you can use any flavor you like)

fresh mint, lime wedge + edible flower sprinkles (optional)

In a 16 ounce glass, add hibiscus honey syrup, lime juice and mint leaves. With a muddler, gently crush mint leaves, syrup + lime juice. Fill glass with ice and top with sparkling water. Garnish with fresh mint, lime wedge, and edible flower sprinkles.

Tipsy Hibiscus Cooler

fresh mint, lime wedge + edible flower sprinkles (optional)

In a 16 ounce glass, add hibiscus honey syrup, lime juice and mint leaves. With a muddler, gently crush mint leaves, syrup + lime juice. Fill glass with ice and top with sparkling water + sparkling wine. Garnish with fresh mint, lime wedge, and edible flower sprinkles.

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