recipe 
yields
Makes 18 cocktails
3⁄4 cup (7 ounces) lemon juice
1 1⁄4 cups (10 ounces) hibiscus tea syrup (recipe follows)
3 cups (24 ounces) citrus simple syrup (recipe follows) or simple syrup
2 pints blueberries
2 scant cups Greek yogurt Sparkling water for topping
Makes about 3 cups
3⁄4 cup dried hibiscus flowers
2 1⁄2 cups sugar
Makes 4 to 5 cups
10 lemons
3 1⁄2 cups sugar
Channel Peeler
ingredients
hibiscus tea syrup
citrus simple syrup
special equipment
steps
- Combine all ingredients in blender and blend until well incorporated.
- Strain through a mesh filter.
- To a cocktail tin filled with ice, add 3 1⁄2 ounces and shake, then strain over rocks and top with a splash of sparkling water.
make the hibiscus tea syrup:
Bring 2 1⁄2 cups water to a boil and add flowers. Let steep for 5 minutes, then strain. Add sugar and heat until dissolved.
make the citrus simple syrup:
Use a channel peeler to completely peel lemons, reserving peels and saving lemons for juice. Add sugar and 3 1⁄2 cups water to pot and heat until sugar is completely dissolved. Add lemon peels and bring to a boil, then simmer for 25 minute or until peels are translucent. Strain out peels and discard or reserve to coat with sugar as a garnish. Syrup will keep in refrigerator for up to 2 months.
Date Published: 05.29.26
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Recipe by
Ethan Coonce from Decade in Louisville, Kentucky
