Grapefruit-hibiscus Recipe

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes just to a simmer.

Add 1 cup dried hibiscus flowers (or 1 strong hibiscus tea bag/loose equivalent) to the simmering syrup. Reduce heat to low and simmer gently for 5 minutes to extract color and flavor.

Remove from heat and let the mixture steep for 15 minutes for a more pronounced hibiscus flavor and deep ruby color.

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on the solids to extract as much liquid as possible. Discard solids.

Let the syrup cool to room temperature, then refrigerate until chilled. Syrup will keep in the refrigerator for up to 2 weeks.

Prepare juice

If using whole grapefruits, juice enough to yield 1 cup (about 2 medium grapefruits). Strain through a fine mesh if you prefer a smoother texture without pulp.

Fill two serving glasses with ice (approximately 1/2 cup ice per glass).

Divide the grapefruit juice evenly between the two glasses (about 1/2 cup per glass).

Add 1.5 tablespoons hibiscus simple syrup to each glass (3 tbsp total divided), then add 1/2 tablespoon fresh lime juice per glass.

If making cocktails, add 1.5 teaspoons gin or tequila to each glass. For a nonalcoholic version, omit the spirit and consider adding an extra tablespoon of club soda or a splash of nonalcoholic spirit if desired.

Top each glass with about 1/2 cup club soda or sparkling water, gently stir once to combine so you retain the effervescence.

Garnish each glass with a grapefruit wedge or wheel and a sprig of fresh mint. Optionally, drizzle a bit of reserved hibiscus syrup over the garnish for extra color.

Serve immediately. Stir gently before drinking to redistribute settled hibiscus.