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Roselle-Rooibos Drink

Roselle-Rooibos Drink

Roselle-Rooibos Drink

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Afro-Vegan by Bryant Terry is a staff favorite vegan cookbook that we always refer back to. And bonus? Every recipe has a song or book choice to go with it! Hibiscus tea is delicious, and we love finding new ways to use it.

From Bryant Terry author of Afro-Vegan: "This drink is tart, sweet, and floral and has become one of my favorite summertime beverages. In this recipe, I call for fresh pineapple to give the drink texture and vibrant tropical flavor, but when my editor, Melissa Moore, brought me a bag of fresh peaches from the farm of Mas Masumoto, I peeled, sliced, and used them in place of the pineapple. It was off the chain! I think any other stone fruit, such as nectarines or cherries, would also work well and I encourage you to experiment with adding them.

For a late fall or winter spin, serve this drink warm, omitting the fresh fruit and boiling the tea and hibiscus with 1/4 teaspoon whole Cloves in a nod to how roselle is prepared in Trinidad and Tobago."
Yields
1 servings
Roselle-Rooibos Drink

Ingredients

  • 6-1/2 cups water
  • 2 (2 inch) Cassia Stick Cinnamonย 
  • 6 tea bags or 3 tablespoons Rooibosย 
  • 2 cups dried Hibiscusย 
  • 1/4 cup fresh squeezed orange juice
  • 1 cup agave nectar
  • 2 cups cubed fresh pineapple, in 1-inch chunks, plus 6 spears
  • Ice for serving

Directions

Put the water and cinnamon in a medium saucepan. Bring to a boil over high heat, then boil for 2 minutes.

Add the rooibos, hibiscus flowers, orange juice, and agave nectar and mix well.

Immediately remove from the heat, cover, and let stand for 30 minutes.

Uncover and let cool to room temperature.

Strain through a fines-mesh sieve into a pitcher, pressing down on the solids to extract as much liquid as possible. (Compost the solids.)

Add the pineapple chunks and refrigerate for at least 8 hours or overnight.

Roselle-Rooibos Drink

Roselle-Rooibos Drink

COOK TIME:
  • 6-1/2 cups water
  • 2 (2 inch) Cassia Stick Cinnamonย 
  • 6 tea bags or 3 tablespoons Rooibosย 
  • 2 cups dried Hibiscusย 
  • 1/4 cup fresh squeezed orange juice
  • 1 cup agave nectar
  • 2 cups cubed fresh pineapple, in 1-inch chunks, plus 6 spears
  • Ice for serving

Put the water and cinnamon in a medium saucepan. Bring to a boil over high heat, then boil for 2 minutes.

Add the rooibos, hibiscus flowers, orange juice, and agave nectar and mix well.

Immediately remove from the heat, cover, and let stand for 30 minutes.

Uncover and let cool to room temperature.

Strain through a fines-mesh sieve into a pitcher, pressing down on the solids to extract as much liquid as possible. (Compost the solids.)

Add the pineapple chunks and refrigerate for at least 8 hours or overnight.

Roselle-Rooibos Drink

Afro-Vegan by Bryant Terry is a staff favorite vegan cookbook that we always refer back to. And bonus? Every recipe has a song or book choice to go with it! Hibiscus tea is delicious, and we love finding new ways to use it.

From Bryant Terry author of Afro-Vegan: "This drink is tart, sweet, and floral and has become one of my favorite summertime beverages. In this recipe, I call for fresh pineapple to give the drink texture and vibrant tropical flavor, but when my editor, Melissa Moore, brought me a bag of fresh peaches from the farm of Mas Masumoto, I peeled, sliced, and used them in place of the pineapple. It was off the chain! I think any other stone fruit, such as nectarines or cherries, would also work well and I encourage you to experiment with adding them.

For a late fall or winter spin, serve this drink warm, omitting the fresh fruit and boiling the tea and hibiscus with 1/4 teaspoon whole Cloves in a nod to how roselle is prepared in Trinidad and Tobago."
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