So more of a toddy/cocktail, but then again can easily be enjoyed cold too. This juicy fruity Elda Hibis beverage is so welcoming. Made using beautiful, vibrant Hibiscus flowers & elderberry. I chose these berries because between them, they have some wonderful potential healing properties that help with colds & flu, aids digestion, supports heart health and much more! Who doesn’t need that in this winter or any season to be honest! Used traditionally in many African and Caribbean countries for their herbal properties as well as a tasty red tea. So, it’s only right to team it up with an African rum. I will be using Kakira Gold, 7-Year-old. This beverage also works great without the rum if you wish to share with non-drinkers.
Let’s get to making. This is a simple recipe. You can find hibiscus also known as sorrel in many ethnic markets and stores. You may find elder in farmer markets and herbal stores.
INGREDIENTS
- add to an infusion kettle or a small pot: 2 tablespoons of hibiscus flowers
- 1 heaped tablespoon of elderberries
- 1 small nob of peeled ginger
- fill with 2 1/2 cups of water
- bring to the boil and then reduce to a simmer for 5 mins:
- let stand for a further 5–10 mins to cool and infuse
- add your honey 1 1/2 tsp (or to your desired sweetness) to your glass
- 1/2 fresh lime wedge squeezed into glass
- 1 oz of Kakira Gold, 7-Year-old or dark rum of your choice and desired strength
- pour tea into glass, stir to dissolve ingredients
- add a dry orange wheel and/or cinnamon stick for added depth of flavour (optional)
- sit back, relax and sip.
Share on our socials if you tried this rum or what rum you used. Cheers