Hibiscus Concoction - Hibiscus Juice/Tea

Hibiscus Drink:

Chemparuthi Juice. Hibiscus Juice. Hibiscus Tea.

You all know many vegetables and fruits are loaded with antioxidants...and so does the flowers. There are very few edible flowers, still available in the native form(without much pesticides and chemicals). My idea of making rose syrup was completely moot, when I saw those sacks and sacks of fertilizers thrown into the rose plants. The petals didn't taste natural either!

When I got hooked up with antioxidants, all I wanted is...not-so-wild, very tamable, cosmopolitan, humble, well adapted, not-so-polluted, easy access plant...Yes, 'Hibiscus rosasinesis'. Right from the 5th grade, this remained as my favourite plant/flower...I have dissected it number of times, learned its anatomy, species etc. But never in my faintest thought, felt it could edible...all until college! This flower is researched so much and reveals many health benefits, the extract is equated with red wine or green tea. The antioxidants present in them, helps to reduce heart diseases and lower blood cholesterol.

So, the next time...during your tea break, take a little walk in your garden and get creative.:):)

Hibiscus Flower Juice

Chembaruthi Juice:

Hibiscus Rosa-sinensis is the boanial name of this flower. Its called 'chemaruthi' in Tamil. I am not sure, what they call in any other Indian Language.

Ingredients:

Regular deep red colored Hibuscus flower - 5 (that has 5 petals each)
Crystal Clear Cold Water - 2 cups
Sugar - 2 spoons
Ice Cubes - as per wish
Hibuscus petals 3 (for decoration).

Method:

Wash and clean hibiscus flower. Remove its petals and set aside.

In a vessel, heat sugar along with 1/2 cup of water. To this add the petal. Let it boil well. Maybe until the petals wilt. Then set them aside for 1/2 an hour.

Then filter it. Make up this with cold water. Add ice cubes too.

Serve chilled in tall tumblers. Maybe decorate the tmbler with 2-3 Hibuscus petals.