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Hibiscus Cooler

Hibiscus flowers are blended with peppermint, dried lemon zest, and a dash of lemon balm and brews a juicy-red summer beverage that is full of refreshing flavor. Hibiscus tea is not only delicious, there are significant health benefits, too.


8 cups fresh filtered water
1/2 cup Hibiscus Cooler tisane
1/2 cup sugar, or more to taste*
Ice, mint sprigs, and lemon or orange slices


In a saucepan bring water and Hibiscus Cooler tisane to a boil. Reduce heat and simmer mixture 10-15 minutes and remove from heat. Add sugar (or sweetener of your choice) to taste. Allow mixture to stand 30 minutes for rich color and flavor. (Or, cool slightly, then place in refrigerator overnight to chill — chilling overnight with the leaves makes an outstanding drink!)

Pour infusion through a fine mesh sieve into a glass pitcher, pressing on solids. Discard flowers. Add ice and garnish with lemon slices and fresh mint sprigs.

*Hibiscus flowers are VERY tart and may require a little more sweetener than other beverages. Instead of sugar, mild star thistle honey or agave syrup make good natural sweeteners.
"Sangria” Variation
Use your favorite Sangria recipe but replace the wine with Hibiscus Cooler. We like to use strawberries, orange slices, mint, and melon in ours. Add a vanilla bean for a very exotic twist. Refreshing — and no “hot day headache” from too much wine!