Roselle-Rooibos Drink
- Details
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.”
Ingredients
- 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
Instructions
- 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
Chinese Five Spiced Apple Carrot Pie
Tender carrots are surprisingly sweet when baked in a brown sugar syrup, especially when united with perfect Washington apples and plump little raisin gems. The fresh ginger is a classic pairing with the carrot, and …
Umami Apple Pie
For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …
Ancho-Espresso Dry Rub
As the World Spice Cookbook Club gears up for grilling season, we’re taking a peek inside the June 2016 selection for our monthly Meet & Eat. Marinades, Rubs, Brines, Cures & Glazes is an impressive compendium …
Marble Tea Egg
The March 2017 Cookbook Club Meet & Eat selection Phoenix Claws and Jade Trees by Kian Lam Kho takes the mystery out of Chinese home cooking. Full of step-by-step basic cooking methods and techniques, this book also provides an …
Spice Lore
Historically speaking, spices have played a large part in the colonization of the world. Most of us remember from the fourth-grade pageant that Christopher Columbus sailed the ocean blue at the behest of Isabella and …
Leave a Comment