Ingredients
Scale
- 3 cups dried hibiscus flowers
- 8 cups water
- 2 cups cherries, stems removed and pitted
- 2/3 cup sugar
Instructions
- In a medium stockpot over medium-high heat, combine hibiscus flowers and water. Allow to boil then decrease temperature and let simmer for 10 minutes. Remove from heat, cover and let steep and cool for 2 hours. Remove flowers by straining water into a pitcher. Reserve flowers for other use or discard.
- In a blender, combine cherries, sugar and 1 cup water from hibiscus boil and blend until smooth.
- Pour cherry mixture into hibiscus water and stir. Adjust sweetness if needed. Serve over ice.