Pomegranate Hibiscus Cooler Recipe

This smooth and refreshing Pomegranate Hibiscus Cooler Recipe is packed with antioxidants.


| September 2013



Pomegranate Hibiscus Cooler

Pomegranate Hibiscus Cooler is full of nutrition and life-extending properties.

Photo By Leo Gong

The Longevity Kitchen (Ten Speed Press, 2013) is a practical and flavor-packed guide to promoting longer life with the food you eat. Author Rebecca Katz explains the health benefits of the main ingredient as well as menu plans for specific health issues. This pomegranate hibiscus cooler recipe was taken from chapter 10, “Invigorating Tonics and Elixirs.”

You can purchase this book in the Mother Earth Living store: The Longevity Kitchen.

Pomegranate juice might just be the gateway to eternal life. It has been consumed for about five thousand years and revered for nearly as long. Early Persians claimed the fruit had immortal properties, while in China it was a symbol of longevity. Contemporary science is content to say pomegranates have unusually high levels of antioxidants—more than blueberries or cranberries, and that’s saying a lot. And contemporary Rebecca is content to say it has a lovely sweet-tart taste that I’ve enjoyed since I was a kid. In this recipe, I wanted to smooth out pomegranate’s somewhat assertive flavor while pumping up the nutrition, so I turned to musky hibiscus, which has been shown to help control cholesterol and limit fatty buildup in arteries. To take it over the top, I added frozen strawberries, frozen blueberries, and orange rounds, to make something akin to Middle Eastern sangria. I think the ancients were on to something.

Pomegranate Hibiscus Cooler Recipe

• 1/2 cup loose hibiscus tea, or 12 hibiscus tea bags
• 4 cups boiling water
• 4 cups cold water
• 1 cup unsweetened pomegranate juice
• Spritz of fresh lemon juice
• 1 orange, sliced into rounds
• 3 sprigs fresh mint
• 16 frozen strawberries
• 24 frozen blueberries

1. Put the tea in a heatproof container. Pour in the boiling water and let steep for 5 minutes. Strain the tea into a pitcher. Stir in the cold water, pomegranate juice, lemon juice. Add the orange slices and mint and refrigerate for at least 1 hour, until well chilled. Add the frozen strawberries and blueberries to individual glasses when serving. Makes 9 cups.

Prep Time: 5 minutes Cook Time: 1 hour for chilling





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