Hibiscus (Hibiscus rosa-sinensis) with mint (Mentha spicata)
This tart and tangy brew begins with dried hibiscus flowers, You can find them in the produce section.
Steep one or two flowers for each cup of water. Boil the water and drop the flowers in for several minutes to extract the flavor and color. Or, you can do what I do: set a clear glass pitcher or jar of water outside in the sun and let the hibiscus slowly infuse the water and color it bright pink.
The Flavor intensity increases with the steeping time so adjust the number of flowers or steep a shorter time if you want something a little lighter. don't worry if you steep it too long. You'll just have a concentrate ready for diluting with sparkling or tonic water, tea, or still water.
to balance the tartness with a little sweetness, Add honey Syrup. Garnish with a sprig of mint or lavender, an orange slice, or Candied ginger.
Not only does Hibiscus taste invigorating, it's also rich in vitamin C and antioxidents.