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Hibiscus Cooler
from the kitchen of Sharmagne Leland-St. John

2 teaspoons dried hibiscus
1 orange
1 starfruit
8 cups water
Ice
Pineapple mint sprig

Put the hibiscus into a tea ball.
Slice, quarter and remove seeds
from the orange.   Slice the star
fruit. Pour the water into a large
glass pitcher.  Add the fruit and
tea. Allow to steep overnight in
the refrigerator.   Serve in a tall
glass over crushed ice. Garnish
with a  sprig of fresh pineapple
mint.

 

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