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!)
This bright red hibiscus shandy cocktail is perfect for all those red themed holidays! But it's also super refreshing for any summer get-together.
- 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.
*To make a pitcher of Hibiscus Shandy, combine the above recipe of hibiscus tea (it yields about 4 cups) with 8 cups of beer. Serve each glass with a wedge of grapefruit.
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