WOW! This very inspiring recipe really gave me a lot of fun during the preparation as I love to see how the color develops and I enjoyed fixing this color with the camera.
The taste was amazing, not too sweet, with a tropical touch and refreshing! I just used the first springs of mint (“Chocolate mint”) which are coming now in spring and I had all the ingredients at home including the fresh ginger and allspice berries.
Great recipe a real winner! Thanks Celestina!


2 qt filtered water, divided (8 cups total)
3/4-1 c sugar
1 small cinnamon stick
few slices of fresh ginger
2-3 whole allspice berries, lightly crushed
1/2 c dried hibiscus flowers
5 sprig(s) fresh mint sprigs or 2-3 mint tea bags (yerba buena)
1/2 tsp vanilla paste or vanilla extract (or a 1″ piece of vanilla bean)
orange or lime slice, for garnish
mint sprigs, for garnish
ice cubes

Source and recipe description: by CG (Celestina)