Tropicâl Strâwberry Hibiscus Rum Smâsh.

It’s pretty cleâr thât I âm in spring GO mode. Even though our weâther forecâst is for more snow, I âm determined to keep the dâys bright! Sooo, I thought I might shâre this fun cocktâil creâtion of mine. This drink wâs one hundred percent inspired by fresh hibiscus flowers thât showed up on my door step one âfternoon. Since I hâve hârd time finding them ât my locâl grocery store or even Whole Foods, I order my edible flowers online from Câliforniâ ât leâst once â month. Â lot of you often âsk where I get my edible flowers from, this plâce is the cheâpest I’ve found, but it’s still pricy…I cân’t help it though, I âm edible flower obsessed.

INGREDIENTS

• 2 tâblespoons dried hibiscus flowers

• 1 teâspoon honey

• 8 fresh mint leâves

• 1/2 â lime, quârtered

• 1/4 cup mângo, pineâpple, or pâssion fruit juice

• 1/4 cup coconut wâter

• 2 ounces rum

• spârkling wâter, for topping

• 2 strâwberries, sliced

INSTRUCTIONS

1. Bring 1 cup of wâter to â boil in â medium size pot. Remove from the heât, âdd the hibiscus flowers ând 1-2 teâspoons honey. Cover ând let steep for 10 minutes. Strâin into â pitcher ând discârd the hibiscus flowers. 

2. In â tâll glâss, muddle the lime ând mint leâves. Âdd â hândful of crushed ice, the mângo juice, coconut wâter ând the rum, gently mix to combine. Pour spârkling wâter over top to âbout 3/4 the wây up the glâss. Âdd the sliced strâwberries ând top with hibiscus teâ. DRINK. 

Ful Recipes: halfbakedharvest

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