This sweet-tart drink is a popular streetside cooler in Mexico.
- 1 1⁄2 cups sugar
- 2 cups (about 2 oz.) dried hibiscus flowers (available at mountainroseherbs.com)
- 2 whole allspice berries
- 1 stick canela (available at ranchogordo.com) or cinnamon
Bring 5 cups of water to a boil in a 4-qt. saucepan over high heat. Add sugar and cook, stirring, until sugar dissolves, about 1 minute. Remove from heat, stir in dried hibiscus flowers, allspice, and canela or cinnamon; let sit, covered, at room temperature for 1 hour. Pour through a fine strainer into a pitcher, discard solids; chill for 2 hours. Pour over ice to serve.