Monday, July 22, 2013
Pink Coconut Hibiscus Tea
1 stalk lemongrass
300 ml coconut milk
12-14 dried hibiscus flowers (about 2 heaping tablespoons)
2 tablespoons sugar
3 tablespoons coconut liqueur (eg Batida de Coco, to taste)
The outer two leaves of lemon grass, remove the stems quarters lengthwise and then cut into small pieces. Passed along with 250 ml of coconut milk, 250 ml water and the hibiscus flowers in a small pot. Can bring to the boil while stirring, then simmer covered 8-10 minutes on low heat.
Add the sugar, stir in the remaining coconut milk and coconut liqueur to taste. Again be short-hot, but not boil. Filling through a sieve into cups and serve very hot.