Pomegranate & Hibiscus Cooler

[kirra]

Pomegranate & Hibiscus Cooler
Callie Rasberry

Ingredients:

3 ounces dried hibiscus flowers, also known as Jamaica (can be purchased at Mexican markets and is usually found near the dried chili peppers)
4 cups water
2 cups simple syrup (see box)
2 cups pomegranate juice (Rasberry uses organic)
2 liters sparkling water (plain or flavored with lemon or lime)

Optional: Alcohol of your choice (Rasberry suggested vodka, tequila, rum, brandy or Cointreau)

Preparation:

Place hibiscus flowers in the water and bring to a boil. Continue to boil for about 20 minutes or until the flowers have released their color. Strain to remove flowers. Mix the hibiscus liquid, which is quite tart, with simple syrup and water to taste. Add the pomegranate juice, sparkling water, ice, and optional alcohol to taste. Serves 10-20.

Note: Try keeping this punch chilled, and serve it in wine glasses.