Happy Summer Solstice! I wanted to share one of my favorite summer hibiscus cooler recipes with you. This one is Paleo, Vegan, Lectin-Free, Gluten Free, Dairy Free and has a Sugar Free option.
Summer Hibiscus Cooler
- 20 Oz. water
- 3 T hibiscus flowers or tea
- 1 pinch of rose petal powder
- 1 Splash of Balsamic vinegar
- Sprinkle of cinnamon
- 1 Star Anise pod
- Handful of frozen ripe berries to use for ice
- Dried, candied hibiscus flowers (Trader Joe’s), fresh mint or other edible flowers for garnish
- I make this unsweetened, but feel free to add your sweetener of choice. Some good options: coconut sugar or maple syrup.
Boil the water and steep the hibiscus tea, star anise, cinnamon and rose petal powder for 5-10 minutes. Add the balsamic vinegar, frozen berries and garnish.
Serve and enjoy.
Medicinal Concoction Backstory
Hibiscus is great for reducing water retention in the body and face and is yummy. The red color feels opulent and makes a nice presentation.
Rose petals help relieve stagnation and irritability and are also good for the heart. An old remedy for a broken heart is to buy yourself a bouquet of roses, enjoy them in your home, then make tea from the petals after they dry out. Roses are full of antioxidants, and are bitter, so don’t over do it.
Cinnamon is warming to help balance the coldness of the drink in your energetic system.
Star anise has been used in traditional Chinese medicine for thousands of years and is antibacterial, antifungal and antiviral. It adds aromatic depth to this tea.
I’m not a fan of consuming ice, but during the summer months, I enjoy frozen ripe fruits to use as “ice” in beverages. Raspberries and black berries are my favorites.