hibiscus honey lemon mimosa

This brilliant red, tart and sweet hibiscus infusion is a great addition to any holiday event, as is or in a cocktail or mimosa.  Choose a light, sweet fruity honey.

 3 heaping T hibiscus leaves or 3/4 OZ

2 cups boiling water

¼ cup lemon juice + zest of ½ lemon

1/4 cup honey

crushed ice as needed

Steep hibiscus about 20 minutes. Add honey, lemon juice and zest.

Allow to cool and strain. Refrigerate up to 5 days.

Serve over plenty of ice.

Makes 3-4 servings

 Mimosa

Fill a champagne flute 2/3 full with champagne or prosecco and 1/3 with the hibiscus infusion.

 Cocktail -

Fill a tall glass with plenty of ice and add 1 shot of the hibiscus infusion, 1 shot of sparkling water and 1 shot of vodka or gin.

Garnish with lemon wedge, stir and serve.