The Spirit World

I’ve had “make a hibiscus martini” on my list of recipes to try for about 3 months now, since the first non-winter weather appeared. Sadly, it has just kept sitting there on my list. I got inspired this week to get it checked off of my list by Matt’s post on a hibiscus punch called a Jamaica, and I wasn’t sorry about it one bit. The hibiscus releases a brilliant crimson when cooked, and when lightly sweetened has the flavor of a very berry (but still tart) cranberry juice. It’s syrup is a perfect combination with ice-cold vodka, layered or shaken over ice and strained. Perfect for a hot summer day.

Hibiscu-tini
2/3 cup dried hibiscus blossoms
2 cups of water
1/4 cup cane sugar (or more to taste)
ice for shaking
vodka

In a saucepan bring the water and blossoms to a boil. Continue boiling for 2 to 3 minutes. Remove from heat and strain into a bowl. Then, stir the sugar into the juice. Allow to cool.

Add the 1 to 2 parts hibiscus syrup to 1 part vodka, depending on your preferred strength. Shake over ice, and strain into a martini glass.

Lime wedges or lychee make a great garnish.

Editor’s Note: Lara found her dried hibiscus in the herb section at Whole Foods. She says you can likely find it in most natural food stores, or specialty Mexican food retailers.