6 cups hibiscus flowers
2 gallons water
4 cups sugar
2 Mexican cinnamon sticks
2 cups star anise
Lime wedges, for garnish
Serves 8-10
- Mix all the ingredients in a large pot and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- Strain and refrigerate until completely cold.
- Serve in a glass with ice and lime wedges, if desired.
Read more: This recipe originally appeared in "The Mexican Magician" by Lynn Cline.