So like I said in my last post, we took a road trip a few weeks ago. On our way back, we stopped in Cincinnati to visit Jungle Jim’s International Market – a place I’ve have on my “to do” list for a very long time. Jungle Jim’s is this magically over-whelming (in a good way) grocery store that’s about the size of an airplane hanger…or maybe two! It’s humongous! Anything and everything you could ever think of can be found there! Wine, cheese (I think I cried tears of joy in this section…), seafood, meats, any local or international produce item you could ever think of, etc. etc. etc. If you are a “foodie,” I highly recommend making it a place to visit. If you haven’t been, you’re missing out!
So I was able to pick up dried hibiscus there (amount other things). Actually, it was Tony’s idea to pick it up. He remembered enjoying the hibiscus tea we had in Cancun and asked if I could make it. All-in-all it came out pretty well, but I think I added too much Simple Syrup. I guess I forgot that even a little can go a long way!
1/2 c. dried hibiscus flowers (1/2 oz.)
1 cinnamon stick
4-5 c. cold water
Simple Syrup, up to 1/4 c.
Lime wedges, for serving, optional
Simple Syrup Ingredients & Directions: Add 1 cup water and 1 cup sugar to a pot. Heat until the sugar has completely dissolved into the water. Let cool completely. You can store this in the fridge until you’re ready to use it.
1. Put the cinnamon stick, hibiscus flowers, and water in a large pitcher and stir. Cover and refrigerate for 8 to 12 hours.
2. Once mixture has turned a deep red, strain or scoop out the solids.
3. Add the simple syrup and stir. (The more you put in, the sweeter it will be. Start with 2-3 Tablespoons and taste-test from there.)
4. Serve over ice. (I highly recommend adding a lime wedge – gives it some extra “yum”!) Enjoy!