Your next barbecue will be so much cooler when you serve this Hibiscus Shandy. It’s refreshing, sweet, tangy and great for a crowd.
This easy to make Hibiscus Shandy is a great big batch drink that is lower in alcohol than most cocktails, making it perfect for outdoor cookouts.
It’s officially summer which means it’s barbecue season! And if you have a grill and some chairs, you’ve got yourself a ready-made party. It’s casual, it’s relaxing and the possibilities are endless.
Whether you roast marshmallows over the fire pit or start a corn hole competition, you know there will be lots of food! So, it’s time to invite over a bunch of friends for some good old summer fun.
That’s why the ladies over at The PinterTest Kitchen have put together #CookoutWeek. We’ve teamed up with food bloggers across the internet to bring you great summer recipes that will make your outdoor parties a success. And there’s a giveaway too, so make sure to
enter here. (contest is over)
I’m excited to kick off #CookoutWeek with a thirst-quenching cocktail. It’s naturally bright red (great for the 4th of July) , tastes like punch, and made with beer!
Yes, you heard me right! This Hibiscus Shandy is a beer drink. But it starts with a cold hibiscus tea that is steeped with fresh ginger and sweetened with organic sugar. Then you add beer (I used a Belgian Ale) and a squeeze of grapefruit juice.
I’m not even a beer drinker and I think this drink is awesome. The hibiscus imparts a sharp, fruity flavor, the ginger adds a little spice and the grapefruit intensifies the tropical notes in the hibiscus.
Now, many of you might be thinking that dried hibiscus is some fancy, exotic ingredient…but I got mine shipped from Amazon.
So, seriously…make a pitcher of Hibiscus Shandy and invite your peeps over to enjoy some fireworks, put on some burgers and smell the flowers! (Hahaha…sorry, I’m the pun queen!)
- 4 cups water
- 6 slices of fresh ginger
- 1/2 cup dried hibiscus
- 1/4 cup plus two tablespoons organic sugar
- 1 part hibiscus tea
- 2 parts beer (I used a Belgian Ale)
- Grapefruit wedges
- In a medium sauce pan combine water and ginger and bring to a boil.
- Let ginger steep a couple minutes, then add hibiscus and sugar and remove from the heat.
- Steep for four more minutes, stirring occasionally.
- Strain through a fine mesh sieve into a pitcher and refrigerate until cold.
- In a glass, combine 1 part hibiscus tea and 2 parts beer.
- Garnish with a wedge of grapefruit and serve.
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