Hibiscus and Grapefruit Beverage
1- Prepare a hibiscus infusion:
Poor 6 cups boiling water for 2 tbsp hibiscus dried petals.*
Infuse 5 min.
In a 1L pitcher, poor in 500ml cold water.
2- Add
1 sliced pink grapefruit
2/3 cup erythritol**
3- Pour hibiscus infusion in pitcher and mix.
4- Serve hot, or poor in a glass filled with ice prior to pouring so as to serve as an iced-tea beverage.
*Keep the petals in refrigerator after infusion to enhance a taco “meat” recipe later on.
**Erythritol, even though it is quite expensive, is a sweetener with no glycemic index, it does not cause cavities and it is an antioxidant!
When served hot, this beverage reminds me of hot jello. It is quite the treat. As an iced-tea, it is a little sour, which I personally enjoy, but if you have more of a sweet tooth, I would highly suggest doubling the amount of grapefruit and of erythritol.