Berry Hibiscus Cooler

Berry Hibiscus Cooler

Berry Hibiscus CoolerTechnically this is not a copycat recipe from a certain chain of coffee houses that shall remain nameless, you know, the omnipresent one that is on almost every street corner, mall and grocery store these days. Their Very Berry Hibiscus Refresher is made with fresh blackberries and “a boost of natural energy from Green Coffee Extract”.

Mine is a tisane, a fancy word for an herbal tea without caffeine. And it has a deep rich beautiful color and you can use any berry, fresh or frozen, that you desire. And you can make it sugar free if you desire.

And it is considerably cheaper than the coffee house version. Even if you add in some green coffee extract.

The ingredients are quite simple. Lets start with the hibiscus. This is not the hibiscus we are using for this drink:

Hibiscus flower

The hibiscus used is botanically the Hibiscus sabdariffa, and it isn’t the flower that is used for the tea but the sepals (the reddish purple part around the flower):

Hibiscus sabdariffa
photo by Renee’s Garden Seeds

Thanks to Renee’s Garden Seeds for the above photo. Check out the site for how to grow the plant as well as additional recipes like Hibiscus Relish.

Being from the Southwestern U.S. I know the flower as Jamaica and I can easily find them dried with all of the Mexican herbs at my local grocery store. But, a little research on the always knowledgeable Wikipedia reveals that hibiscus tea has lots of different names and is available all over the world:

The drink is called roselle (a name for the flower) or rosella (Australia), agua de Jamaica and/or flor de Jamaica in Latin America, Arhul ka phool in India, karkadé in Levant, Egypt, Italy and Sudan, Chai Kujarat in Iraq, Chai Torsh in Iran, gumamela in the Philippines, bissap, tsoborodo or wonjo in West Africa, sorrel in Jamaica, Barbados and Trinidad and Tobago, red sorrel in the wider Caribbean, and other names in other regions, including the U.S., where it is sometimes known as simply Jamaica.

So, if Mexican ingredients are not a staple in your area, perhaps one of those other names may aid your search. The dried flower looks like this:

hibiscus, jamaica, red sorrel

The other two ingredients, besides water and ice, are sugar and berries. I usually use a no-calorie sugar substitute and whatever berries are fresh and in season locally – frozen are fine. In this case it was strawberries.

fresh strawberries

Just boil water, steep the flowers for 5 minutes, strain and add crushed berries and ice. Aahhhhh! a simple refreshing drink, perfect for a hot summer day.

Berry Hibiscus Cooler

Meal type Beverage
Website Just Dip It In Chocolate
A tisane of hibiscus flowers muddled with berries. Very Berry Hibiscus Refresher clone. Roselle, Agua de Jamaica, Arhul ka phool, Gumamela, Red Sorrel.


  • 1 quart water
  • 1 cup dried Hibiscus flowers
  • 3/4 cups sugar (or other sweetener)
  • 1 quart ice cubes
  • 1 cup berries (fresh or frozen)


In a medium saucepan bring water to a boil. Remove from heat and add flowers. Let steep for 5 minutes. Add sugar and stir until dissolved.
Put ice in a 2 or 3 quart pitcher. Strain Hibiscus tea over ice to remove flowers.
Reserve a few berries for garnish if desired, crush remaining berries with a wooden spoon. Add to pitcher. Stir and serve with berry garnish.

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Until next time, happy eating.


6 thoughts on “Berry Hibiscus Cooler”

  1. I have recently tried a drink with hibiscus and I loved it! I am sure this one is equally tasty! Again, thanks for coming and linking up at The Weekend Social. All posts get pinned in our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on ! I hope to see you there!
    Katerina recently posted…Lemon Chocolate TartMy Profile

  2. Yum! I just moved to Hawaii and people keep telling me I have to try Hibiscus tea, since that’s a big thing here. I haven’t had any yet but I totally want to make this now! A flavored drink in the summer is just so refreshing.

    Thanks for linking up with FTAF!

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