Elva Ramirez

“Hibiscus Water Using whole, dried hibiscus flowers, not a hibiscus tea, is key to getting the strongest flavor for this water, which is meant to showcase the sour bite as well as the vibrant reds that these flowers produce. Makes about 12 ounces 2 cups water 56 grams (6 ounces) dried hibiscus flowers Small pinch of citric acid (available at specialty stores and from Amazon) In a small saucepan, bring the water to a boil. Remove from the heat, add the hibiscus, and let steep for at least 15 minutes or up to 30 minutes. Add the citric acid and stir well to combine. Strain the hibiscus water into an airtight container, let cool completely, then cover and refrigerate for up to 4 days.”
― Elva Ramirez, Zero Proof: 90 Non-Alcoholic Recipes for Mindful Drinking