Ingredients
16
16 servings
- •6 cups water
- •2 cups dried hibiscus petals
- •1 cinnamon stick
- •1 pinch ground cloves
- •1 pinch ground nutmeg
- •1 pinch ground allspice
- •0.5 cup chopped piloncillo (Mexican brown sugar cones)
- •1.5 cups white sugar
Instructions
- Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
- Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.
Nutritional Facts
Per 16 servings
- Calories: 97
- Carbohydrate: 25g
- Fiber: 0g
- Sugar: 25g
Related Recipes
Hibiscus Syrup
Sparkling Hibiscus Cooler
Hibiscus Sugar
Cranberry-Hibiscus Granola
Cafecito De Olla
Hibiscus Latte
Tacos de Jamaica (Vegan Hibiscus Tacos)
Hibiscus Flower Tacos
Jamaica Cake
Hibiscus Sangria
Hibiscus Mint Tea
