If you’re looking for a jazzy summer cocktail (especially one that can easily feed a bespoke cocktail-loving crowd), then this Arnold Palmers recipe with hibiscus tea is your ticket. .
- 8 cups Water, divided
- ½ cups Dried hibiscus petals
- ¼ cups Maple syrup
- ½ cups Lemon juice
- ½ cups Vodka (optional)
- 1 whole Lemon, cut into wedges, for garnish
- 1 teaspoon Lemon zest, to garnish
Bring 4 cups of water to a boil. Place the hibiscus and maple syrup in a carafe or heatproof bowl and pour the hot water over it. Infuse the hibiscus for 15 minutes.
Strain the tea mixture. Add the remaining cold water, lemon juice and vodka (if using). Refrigerate until ready to serve.
Pour Arnold Palmers over ice and garnish with lemon zest and wedges.
Notes: If you add alcohol, you may want a little more maple syrup. I tried to make them healthier by keeping the sweetness to a minimum.