️ Beetroots hibiscus drink/ juice

Ingredients

• 1 cup Dried Hibiscus Flowers (rinsed thoroughly with salt and vinegar, then rinsed under cold running water)
• 4 cups Water (boiled, then cooled to warm temperature for color extraction)
• 1 cup Beetroot Juice (freshly extracted or store‑bought, no added sugar)
• 2 cups Mixed Fresh Fruit Juice (blend of seasonal fruits (e.g., orange, pineapple, apple); used as natural sweetener)
• 1 teaspoon Fresh Ginger (peeled and grated)
• ½ teaspoon Clove (Ground) (referred to as "grain of salam" in the video)
• ¼ teaspoon Salt (used in washing hibiscus to remove impurities)
• 1 tablespoon White Vinegar (mixed with salt for washing hibiscus)

Instructions

1. Wash Hibiscus Flowers

   Place the dried hibiscus flowers in a large bowl, add ¼ tsp salt and 1 tbsp white vinegar, then gently stir with cold water for about 1 minute. Rinse thoroughly under cold running water to remove any residue.

   Time: PT2M

2. Boil Water for Extraction

   Bring 4 cups of water to a rolling boil in a saucepan, then remove from heat and let it sit for a couple of minutes until warm (not hot).

   Time: PT5M

   Temperature: 100°C

3. Extract Hibiscus Color

   Pour the warm water over the cleaned hibiscus flowers in the bowl. Stir gently and let steep for 5 minutes, then strain through a fine mesh strainer into a clean pitcher.

   Time: PT5M

4. Prepare Fresh Fruit & Beetroot Juices

   Using a juicer or blender, extract 1 cup beetroot juice and 2 cups mixed fruit juice (e.g., orange, pineapple, apple). If using a blender, blend the fruit with a splash of water and then strain.

   Time: PT5M

5. Add Spices and Ginger

   Grate 1 tsp fresh ginger and add it to the hibiscus‑water mixture along with ½ tsp ground clove (grain of salam). Stir well.

   Time: PT2M

6. Combine All Liquids

   Pour the beetroot juice and mixed fruit juice into the hibiscus‑spice base. Stir gently until fully incorporated. Taste and adjust sweetness by adding more fruit juice if needed.

   Time: PT2M

7. Chill and Serve

   Transfer the finished drink to a serving pitcher, refrigerate for at least 30 minutes, then serve over ice.

   Time: PT30M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

20 g

Fat

0 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dried Hibiscus Flowers: Dried Roselle petals, Dried cranberry stems
• Instead of Water: Filtered water
• Instead of Beetroot Juice: Carrot juice, Pomegranate juice
• Instead of Mixed Fresh Fruit Juice: Store‑bought 100% fruit juice, Coconut water
• Instead of Fresh Ginger: Ground ginger (¼ tsp), Lemon zest
• Instead of Clove (Ground): Allspice, Cardamom (¼ tsp)
• Instead of Salt: Sea salt
• Instead of White Vinegar: Apple cider vinegar

Equipment Needed

• Large Bowl
• Fine Mesh Strainer
• Saucepan
• Juicer or Blender
• Measuring Cups and Spoons
• Grater (optional)
• Stirring Spoon

Critical Steps — Do Not Skip

• Washing hibiscus flowers with cold water, salt, and vinegar to remove impurities without losing color.
• Using warm (not boiling) water to extract hibiscus color while preserving delicate pigments.
• Balancing the natural tartness of hibiscus with fresh fruit and beetroot juices for sweetness.

Chef Tips from the Video

• For extra sparkle, add a splash of sparkling water just before serving.
• A pinch of sea salt enhances the overall flavor and balances sweetness.
• If you like a floral aroma, add a few fresh mint leaves during the steeping step.

Troubleshooting

Storage

Refrigerator: Store in a sealed pitcher for up to 4 days. Stir before serving.

Freezer: Not recommended; texture may separate.

Room temperature: Can be kept at room temperature for up to 2 hours on a hot day, then refrigerate.

Make-Ahead Tips

• Soak cleaned hibiscus flowers in cold water overnight; strain in the morning for a deeper color.
• Prepare the hibiscus‑water base ahead of time and store it in the fridge; add fresh fruit and beetroot juices just before serving.

Frequently Asked Questions