Afro-Vegan by Bryant Terry is the World Spice Cookbook Club selection for May, and we’ll be serving up his delicious Roselle-Rooibos drink at the Meet & Eat.
From Bryant Terry author of Afro-Vegan: “This drink is tart, sweet, and floral and has become one of my favorite summertime beverages. In this recipe, I call for fresh pineapple to give the drink texture and vibrant tropical flavor, but when my editor, Melissa Moore, brought me a bag of fresh peaches from the farm of Mas Masumoto, I peeled, sliced, and used them in place of the pineapple. It was off the chain! I think any other stone fruit, such as nectarines or cherries, would also work well and I encourage you to experiment with adding them.
For a late fall or winter spin, serve this drink warm, omitting the fresh fruit and boiling the tea and hibiscus with 1/4 teaspoon whole cloves, in a nod to how roselle is prepared in Trinidad and Tobago.”
- 6 1/2 cups water
- 2 (2 inch) cinnamon sticks
- 6 tea bags or 3 tablespoons roobios tea
- 2 cups dried hibiscus flowers
- 1/4 cup fresh squeezed orange juice
- 1 cup agave nectar
- 2 cups cubed fresh pineapple, in 1-inch chunks, plus 6 spears
- Ice for serving
- Put the water and cinnamon in a medium saucepan. Bring to a boil over high heat, then boil for 2 minutes.
- Add the rooibos, hibiscus flowers, orange juice, and agave nectar and mix well.
- Immediately remove from the heat, cover, and let stand for 30 minutes.
- Uncover and let cool to room temperature.
- Strain through a fines-mesh sieve into a pitcher, pressing down on the solids to extract as much liquid as possible. (Compost the solids.)
- Add the pineapple chunks and refrigerate for at least 8 hours or overnight.
Afro-Vegan: Farm Fresh African, Caribbean & Southern Flavors Remixed is the May selection for the World Spice Cookbook Club. Afro-Vegan is currently available for purchase at our retail store and also online through the following sellers: Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org.
Reprinted with permission from Afro-Vegan by Bryant Terry, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2014 by Paige Green
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