Low Country Lemonade
Mint Syrup:
3 cups sugar
2-1/2 cups water
2 bunches mint leaves
Mint-Infused Lemonade:
4 cups water
3 cups lemon juice (about 12 lemons)
2-1/2 cups Mint Syrup
Hibiscus Tea:
1 cup water
3 bags hibiscus tea
For each serving:
1-1/2 ounces mango-flavored rum
6 oz Mint-Infused Lemonade
1/2 oz Hibiscus Tea (or pomegranate or cranberry juice)
Lemon slices, mint sprig for garnish (and dried or fresh hibiscus flowers if you can find them)
Mint Syrup:
In a medium pan over medium-high heat, combine the sugar and water. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium-low and cook, with bubbles barely breaking the surface, until the liquid has reduced by one-third, about 10 minutes. Add the mint and continue to cook for 10 minutes. The mixture should be slightly thicker than maple syrup; don't let it caramelize. Remove from the heat and cool completely. Transfer to a covered container and let sit for at least 4 hours or refrigerate overnight. Discard the mint; there should be about 2 1/2 cups of syrup.
Mint-Infused Lemonade:
Combine the ingredients in a large pitcher. Refrigerate until ready to serve.
Hibiscus Tea:
In a medium pan or tea kettle over medium-high heat, bring the water to a boil. Add the tea and steep for 3 to 5 minutes. Let cool.
To Serve:
Fill a tall Pilsner or Collins glass with ice. Mix the rum and Mint-Infused Lemonade and pour into the glass. Top with Hibiscus Tea (may substitute pomegranate or cranberry juice.) Garnish with lemon slice, fresh sprig of mint and a hibiscus flower.
3 cups sugar
2-1/2 cups water
2 bunches mint leaves
Mint-Infused Lemonade:
4 cups water
3 cups lemon juice (about 12 lemons)
2-1/2 cups Mint Syrup
Hibiscus Tea:
1 cup water
3 bags hibiscus tea
For each serving:
1-1/2 ounces mango-flavored rum
6 oz Mint-Infused Lemonade
1/2 oz Hibiscus Tea (or pomegranate or cranberry juice)
Lemon slices, mint sprig for garnish (and dried or fresh hibiscus flowers if you can find them)
Mint Syrup:
In a medium pan over medium-high heat, combine the sugar and water. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium-low and cook, with bubbles barely breaking the surface, until the liquid has reduced by one-third, about 10 minutes. Add the mint and continue to cook for 10 minutes. The mixture should be slightly thicker than maple syrup; don't let it caramelize. Remove from the heat and cool completely. Transfer to a covered container and let sit for at least 4 hours or refrigerate overnight. Discard the mint; there should be about 2 1/2 cups of syrup.
Mint-Infused Lemonade:
Combine the ingredients in a large pitcher. Refrigerate until ready to serve.
Hibiscus Tea:
In a medium pan or tea kettle over medium-high heat, bring the water to a boil. Add the tea and steep for 3 to 5 minutes. Let cool.
To Serve:
Fill a tall Pilsner or Collins glass with ice. Mix the rum and Mint-Infused Lemonade and pour into the glass. Top with Hibiscus Tea (may substitute pomegranate or cranberry juice.) Garnish with lemon slice, fresh sprig of mint and a hibiscus flower.
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