Tangy Hibiscus – Festive Coconut Mocktail
INGREDIENTS
2 x 250ml of pure coconut water
3 hibiscus tea bags
3 sprigs fresh rosemary
3 slices of orange
1 fresh lime wedges
sparkling water
METHODS
Hibiscus Infused Coconut Water
1. In a small saucepan, pour in 250ml of Pure Fresh Coconut Water. Heat over high heat until water is boiling
2. Add 3 hibiscus tea bags, 3 rosemary sprigs and some orange zest. Reduce heat to a simmer. Let steep for 10-15 minutes
3. Remove pan from heat and let cool to room temperature. Strain and pour into a small jar, refrigerate
Tangy Hibiscus Mocktail
1. Fill up glass with ice
2. Pour the Hibiscus Infused Coconut Water with a squeeze of lime
3. Top up some pure coconut water
4. Fill up with sparkling water
5. Garnish with a strip of orange peel twist and fresh Rosemary
6. Enjoy!
