RE­FRESH­ING, ZERO-GUILT THIRST QUENCHERS

(Trop­i­cal Hibis­cus Cooler,

Amazing Wellness - - FRONT PAGE - RECIPE BY MARK REINFELD

Serves 6 Break out the mini um­brel­las for this ex­otic, rum-op­tional elixir. For a lighter drink, you can make a spritzer with 2 Tbs. of the hibis­cus syrup and ¾ cup seltzer wa­ter. Serve with a straw for stir­ring. 3 hibis­cus tea bags or 2 Tbs. dried hibis­cus

flower 6–8 tsp. ste­via or ½ cup sugar 4 cups pineap­ple juice 6 oz. white rum, op­tional ½ cup plus 1 Tbs. light co­conut milk 6 fresh pineap­ple slices, for gar­nish Fresh mint sprigs, for gar­nish

1. Steep tea bags in 1 ½ cups boil­ing wa­ter 15 min­utes. Strain, and dis­card tea bags; trans­fer liq­uid to saucepan. Stir in sugar, and re­turn liq­uid to a boil. Re­duce heat to medium-low, and boil 15 min­utes, or un­til liq­uid is re­duced by half. Trans­fer to bowl, and place in freezer 10 min­utes, or un­til mix­ture is syrupy. 2. Fill glasses with ice. Pour ⅔ cup pineap­ple juice and 1 oz. rum (if us­ing) into each glass. Add 1 ½ Tbs. co­conut milk, and driz­zle 2 Tbs. hibis­cus syrup over co­conut milk. Gar­nish with pineap­ple slices and mint sprigs

PER SERV­ING: 195 cal; 0g pro; 2g to­tal fat (1g sat fat); 45g carb; 0mg chol; 11mg sod; 1g fiber; 38g sug­ars

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