- 1/2 cup of dried hibiscus petals (look for them in the bulk foods/spice aisle, tea shop, or online)
- About 1 quart of cold, filtered water
- A one-inch piece of ginger, sliced into thin "coins"
- A one-ounce shot of tart cherry concentrate (i.e. Michelle's Miracle brand)
- Sparkling water
- the juice from 1/2 lime
Place the dried hibiscus and ginger sliced into a quart-sized mason jar. Fill with water and cover with a lid. Store in your refrigerator overnight to "cold brew" the tea.
After 8-12 hours, strain the liquids and discard the solids. Store the hibiscus tea base in a sealed jar in your refrigerator until ready to serve. It should keep 2-3 days.
To serve, fill your cocktail shaker with ice cubes. Fill it about 3/4-full of hibiscus tea base, then add a 1-ounce shot of tart cherry concentrate. Then, add the fresh lime juice.
Put the lid on the shaker, and shake the dickens out of it for about 15-30 seconds.
Pour contents into a rocks glass. Finish with a splash of sparkling water. Add a lime wedge for garnish, and serve.