Hibiscus Ginger Cooler

• 1 cupdried hibiscus
• 4 cupswater
• 2 tbspginger, sliced
• 0.33 cuphoney
• 2 limes, juiced

Instructions

1. 1

   Brown the dried hibiscus in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook water and ginger in the same pot until softened and fragrant.

3. 3

   Return the dried hibiscus, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Hibiscus Ginger Cooler taste finished.