Name: Hibiscus Ginger Cooler
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 2.3 L water divided; 50 g dried hibiscus flowers (jamaica); 4 cm fresh ginger peeled and thinly sliced; 6 tbsp sugar to taste; 2 limes juiced; lime slices and mint to serve, optional

01

Overview

Prep10 min

Cook15 min

Total25 min

Servings6

DifficultyEasy

02

Ingredients

03

Equipment

Large pot
Fine sieve
Grater

04

Method

01

Steep the hibiscus and ginger

Bring 1.5 L of water to a boil. Add the dried hibiscus and the sliced ginger, turn off the heat, and let it steep for 15 minutes. Longer steeping means a deeper, more intense colour and flavour.

02

Strain and sweeten

Strain the infusion into a large jug and discard the flowers and ginger. Stir in the remaining 800 ml of cold water, the sugar to taste, and the lime juice until the sugar dissolves.

03

Chill and serve

Refrigerate until very cold. Serve over ice with lime slices and a sprig of mint, if you like. Keeps 3 to 4 days in the fridge.

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Tips

NoteSugar is personal here — start with 4 to 6 tablespoons and adjust to taste.

NoteFor extra ginger warmth, stir in a teaspoon of freshly grated ginger at the end.

NoteThe cooler keeps 3 to 4 days covered in the refrigerator.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

RefrigeratorKeep covered in the fridge for 3 to 4 days.

Best freshTastes brightest the day it is chilled and served.

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Frequently asked

Where do I find dried hibiscus?+

Look for dried jamaica flowers at Latin markets, large supermarkets, or online.

How sweet should it be?+

Agua de jamaica is naturally tart; add sugar gradually and taste as you go.

Can I make it spicier?+

Yes — add a teaspoon of freshly grated ginger at the end for more warmth.

Hibiscus Ginger Cooler

Overview

Ingredients

Equipment