Hibiscus and Blueberry Resfresco
Another Fabulous Glen Ivy Spa-tini from Executive Chef Bill Wavrin
Hibiscus and Blueberry Refresco
What a great way to start off any day. They call it the drink of the Pharaohs, who enjoyed it as a cooler on those hot North African days. In Mexico hibiscus teas, or Jamaica, can be found on almost any corner and our neighbors south of the border they have been enjoying this tea as a sweetened refresco for centuries.
Studies have shown that drinking [2] cups of hibiscus tea can lower systolic blood pressure, lower cholesterol and is a wonderful cooler. The hibiscus flower contains many antioxidants that help in protecting cells from free radicals. Marrying the hibiscus teas with blueberries gives a huge boost to benefiting one’s healthy regiment by heightening the antioxidants levels over the top. The chiles offer a surprising piquant twist to a wonderful traditional drink. Zest it up & Buen Provecho!!
Hibiscus and Blueberry Resfresco
Yield: 8 – 8 ounce servings
Ingredients
4 ounces hibiscus flowers
½ gallon water
4 ounce lemon juice
2 ounces fresh lime juice
brown sugar to taste
8 cups ice or as needed
8 hibiscus flowers for garnish
2 chiles del arbol toasted
4 mint leaves
8 lime slices
8 lemon slices
8 ounces blueberries
Method
Step #1: Bring the water to a boil in a stock pot and add the dried hibiscus flowers. Take off the heat and allow the tea to steep [30] minutes. Strain, toss the flowers and set aside to cool. Refrigerate and cover the tea until needed.
Step #2: Place everything in a pitcher and stir. Add sugar to taste. Add ice to the glasses and garnish with a mint leaf, blueberries, lemon and lime slice and a hibiscus flower.
Buen Provecho and Salud!!
