Ingredients
Equipment
Method
- Bring four cups of filtered water to a rolling boil in a saucepan to prepare the ideal high-temperature base for extraction until large bubbles rapidly break on the surface.
- Stir the whole dried calyces into the hot water and cover the pot with a tight lid to capture the aromatic essential oils until the liquid turns an opaque crimson color.
- Pour the warm infusion through a fine-mesh strainer into a large heatproof glass pitcher to separate the smooth liquid cleanly from the spent petals until no grit remains.
- Whisk the granulated sugar into the warm strained infusion to ensure uniform distribution until the crystals dissolve completely and leave no residue at the bottom.
- Pour the remaining cold filtered water into the pitcher and place it in the refrigerator to stabilize the flavors until the glass container feels cold to the touch.
- Pour the chilled infusion into tall glasses filled with fresh ice cubes and garnish with mint leaves to release their aromatics until the bright red presentation is fully assembled.
Nutrition
Notes
Steep the calyces for exactly fifteen minutes to prevent bitter tannins from developing. Use raw honey as an easy alternative sweetener if granulated sugar is unavailable.