Hibiscus Rum Cooler
| Servings | Prep Time |
| 6servings | 8minutes |
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|
Ingredients
- 1cup cup loosely packed mint leaves(about 30 leaves)
- 4Tbsp. simple syrup
- 1/2cup juice from about 4 lemons
- 4 1/2cups brewed hibiscus teacooled
- 1cup aged rum such as Flor de Caña
- 1/2cup chilled club soda
- 6 mint sprigs(optional garnish)
Instructions
- Place mint leaves and simple syrup in bottom of a lidded pitcher. Juice lemons and add lemon juice, cooled hibiscus tea, and rum to pitcher. Add 1 cup ice, stir and cover. Continue to step 2, or refrigerate for up to 6 hours.
- When ready to serve, add club soda, stir gently, and pour into ice-filled serving glasses. Garnish with mint sprigs if desired.
Recipe Notes
Notes: We used Tazo Passion tea for this punch, but you can use whatever hibiscus tea you like, or make your own from dried hibiscus flowers. To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
