RECIPE: THE EMPRESS

 

INGREDIENTS

• 1¾ cups (420 ml) water
• 1 cup (20 g) hibiscus flower tea, dried whole
• 9 bay leaves, dried
• ⅛ cup (60 ml) carrot juice, fresh or packaged
• 1½ cup (360 ml) Concord grape juice, fresh or packaged
• ¾ cup (180 ml) rose water
• ¾ cup (180 ml) tonic water
• 1 cup (15g) edible flower petals, fresh or dried

DIRECTIONS

Bitter Hibiscus Tea (yields 1½ cups or 360 ml)

1. In a small over high heat, bring water to a boil.
2. Add dried hibiscus flowers and bay leaves, then reduce heat to low. Cover and simmer for 15 minutes.
3. Pass through a fine sieve to remove solids, and let sit to cool.

The Empress (yields 4¾ cups or 1140 ml)

1. In a large bottle, combine the bitter hibiscus tea, carrot juice, Concord grape juice, rose water, and tonic water.
2. Seal and refrigerate for up to 2 weeks.

Per Serving

• 9 oz (270 ml) The Empress, chilled
• Pinch of edible flower petals

1. Pour The Empress into a 12 oz wine glass filled with ice.
2. To garnish, scatter a pinch of flower petals on top.

NOTES

• Be sure to use edible flower petals grown by yourself or from a trusted supplier, as many commercially available floral arrangements have been treated with pesticides.