1/3 cup sugar

12 hibiscus teabags (2 grams each)

1. Bring 6 cups water to boil in saucepan.

2. Remove from heat, add sugar and steep teabags.

3. Cover and let cool.

4. Remove teabags and refrigerate in pitcher until chilled.

Serve over ice.

Makes 6 servings.

Recipe courtesy of:

Buia,Carolina, and González,Isabel C. Latin Chic: Entertaining with Style and Sass. New York: HarperCollins Publishers, 2005.

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