Hibiscus Holiday
Lemon, Orange, Raspberry-Cinnamon Syrup, Hibiscus Ice Cubes
Bartender Bobby Heugel of Anvil Bar and Refuge | Houston
Adapted by StarChefs | October 2022
INGREDIENTS:
Hibiscus Ice Cubes:
90 grams dried hibiscus flowers
Raspberry-Cinnamon Syrup:
1 cup raspberries
¾ cup sugar
1 tablespoon lemon juice
2 sticks cinnamon
To Assemble and Serve:
Yield: 1 serving
1 ½ ounces lemon juice
1 ounce orange juice
1 tablespoon sugar
Fresh raspberries
1 dried hibiscus flower
Mint
METHOD:
For the Hibiscus Ice Cubes:
In a large pot, bring 12 cups water to a boil. Add hibiscus, reduce heat to medium, and bring to a simmer. Continue simmering 5 minutes. Remove from heat and let steep 10 minutes. Strain out the hibiscus. Let tea cool to room temperature. Pour tea into ice trays. Freeze overnight or until completely frozen.
For the Raspberry Cinnamon Syrup:
In a Vitamix blender, combine raspberries, sugar, lemon, and 1 cup water. Blend until smooth. Transfer to a pot over medium heat and add cinnamon sticks. Bring to a boil, then continue boiling 10 minutes. Remove from heat and let cool to room temperature. Pass through a fine mesh strainer into a nonreactive container or bottle. Refrigerate.
To Assemble and Serve:
In a Vitamix blender, crush 1 ½ cups Hibiscus Ice Cubes. Add lemon juice, orange juice, sugar, and 1 ounce Raspberry-Cinnamon Syrup. On high speed, blend until smooth. Taste and adjust sweetness and acid as desired. Pour into a glass, then garnish with raspberries, dried hibiscus, and mint.
