This refreshing, non-alcoholic sparkling summer drink is reminiscent of the rose-colored iced drinks served at Caribbean island street carnivals.
1/2 cup Hibiscus Cooler tisane
4 cups boiling water
1/2 cup sugar (or to taste)
1 quart chilled pineapple juice
1 quart chilled sparkling water
1 to 2 cups orange juice (optional)
1 sliced lime, lemon or orange, for garnish
Stir the Hibiscus Cooler tisane into the boiling water, remove from heat and allow to steep for 1 hour. Strain, and sweeten to taste. (Hibiscus flowers are very tart, so sweeten accordingly.) Cool, then refrigerate at least 4 hours or overnight.
Right before serving, combine the hibiscus tisane with the pineapple juice, sparkling water and orange juice. Stir. Add more or less juice or water to taste.
Garnish with lime, lemon or orange slices.