1/2 cup sugar
4 cups pineapple juice
6oz white rum, optional
1/2 cup, plus 1 Tbs light coconut milk
6 fresh pineapple slices, for garnish
fresh mint sprigs, for garnish
1) Steep tea bags in 1 1/2 cups boiling water for 15 minutes. Strain and discard tea bags; transfer liquid to saucepan. Stir in sugar, and return liquid to a boil. Reduce heat to medium-low and boil for 15 minutes, or until liquid is reduced by half. Transfer to a bowl, and place in freezer for 10 minutes, or until mixture is syrupy.
2) Fill glassess with ice. Pour 2/3 cup pineapple juice and 1oz rum (if using) into each glass. Add 1 1/2 Tbs coconut milk, and drizzle 2 Tbs hibiscus syrup over coconut milk. Garnish with pineapple slice and mint sprig.
Review: I was lucky to find hibiscus tea on sale at Whole Foods tonight. The recipe suggested Red Zinger, but I've recently heard news about the brand and pesticide use. So, I decided to leave out the rum, as I'm making it for a mixed-age party. That way, everyone can enjoy it. I also dumped it all into a pitcher, since I'm serving it as a punch and not a pretty mixed drink. Somehow, the red tea, white milk and yellow juice combined to make a purple punch. Weird.
Adapted from:
http://www.vegetariantimes.com/recipe/tropical-hibiscus-cooler/
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