New This Month

Hibiscus-Ginger Spritz

This stunning thirst-quencher gets its deep red color from dried hibiscus flowers, which are sold as flor de jamaica at Latin grocers. The hibiscus mixture can be made up to 3 days in advance; add seltzer just before serving.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Christopher Testani

Source: Martha Stewart Living, July/August July/August 2016


  • 1 tablespoon grated ginger
  • 6 tablespoons dried hibiscus
  • 6 tablespoons honey
  • 1 cinnamon stick
  • 4 cups water
  • Ice
  • Seltzer
  • Light rum, optional


  1. Bring ginger, dried hibiscus, honey, cinnamon stick, and 2 cups water to a boil. Reduce heat to medium-low; simmer 5 minutes. Remove from heat and let steep 10 minutes. Strain through a sieve into a heatproof container. Add 2 cups water; refrigerate until cold. Pour halfway up ice-filled glasses; top with seltzer.

  2. To spike it: Add 1 ounce light rum per serving, before the seltzer.


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