Lately it’s been one heatwave after another in San Francisco. I know this is usually cause for celebration in this foggy city, but I work from home and over the past month painters have been redoing the outside of our building, so all the windows and doors have been covered in plastic cutting off all air circulation. Basically it feels like the dog Daisy and I have spent this time with our heads wrapped in a grocery bag. The kitchen… well that’s been off limits because the thought of turning on the stove or oven makes me woozy.
This recipe is for iced tea steeped in the refrigerator. Even the simple syrup can be made without using the stove. So, before my wrists once again start to melt into the keyboard… enjoy.
Green Tea Hibiscus Cooler (makes 2 quarts/8 cups or 2 liters)
1/4 cup (60ml) green tea
1/4 cup (60ml) dried hibiscus flowers
Simple syrup to taste (see recipe)
In a canning jar or pitcher, add the green tea and hibiscus flowers.
Juice the lime and add the juice along with the two halves of the fruit. Fill with cold water, cap and put in the refrigerator.
Let the cooler steep over night. Strain and sweeten to taste with the simple syrup.
To make the syrup, combine equal parts water and sugar in a jar with a lid, and shake until the sugar dissolves.
I used 1/4 cup (60ml) sugar and water to sweeten 2 quarts of cooler. Adjust the sweetness to taste.
Simple syrup lasts for quite a while when kept in the refrigerator in a sterilized glass jar.