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Ingredient
Hibiscus-tender coconut cooler
Introduce
Chef :
Mona SantoshHibiscus-tender coconut cooler
This recipe is my own creation, recently got published in a cookbook exclusively for Oman.
I have used fresh pesticide free organic hibiscus flowers from my garden, you can make this from store bought dry hibiscus. Its a great cooler with many health benefits.
Ingredient
Food ration :
4 servingsCooking time :
15 minutes
2 inch
long cinnamon stick
1/4 cup
lemon juice
1 cup
water
1/2 cup
sugar
Cooking instructions
* Step 1
Take only petals of hibiscus
* Step 2
Wash them 2-3 times and drain.
* Step 3
To prepare hibiscus syrup boil water, add sugar, cinnamon sticks and let it infuse.
* Step 4
Add hibiscus petals and lemon juice, boil for 5 minutes and turn off the flame.
* Step 5
Cover and keep for 30 minutes. Squeez out the petals, strain and cool.
* Step 6
You can store this syrup in glass bottle after it has cool down. Refrigerate and use for 2 weeks or use it instantly once cool.
* Step 7
Pour the cold syrup in glasses along with tender coconut water in 1:3 ratio.
* Step 8
I have served it with ice cubes made of coconut water, few drops of rose water, small bits of fresh mint, basil and hibiscus petals.
* Step 9
Even the umbrella is made of coconut water, its the highlight of the drink.
* Step 10
You can substitute tender coconut water with sparkling water too
Note: if there is a photo you can click to enlarge it
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