Preparation

• 1.

  In a pot, bring 4 cups of water to a boil.

• 2.

  Once boiling, add the dried hibiscus flowers. Allow to steep for about 15 minutes until the water turns deep red.

• 3.

  Strain the mixture to remove the flowers and return the liquid to the pot.

• 4.

  Add sugar and stir until dissolved. Adjust sweetness as desired.

• 5.

  In a blender, combine the diced cucumber and 1 cup of the hibiscus liquid. Blend until smooth.

• 6.

  Strain the blended cucumber mixture through a fine mesh sieve back into the hibiscus liquid. Discard the solids left behind.

• 7.

  Add the lime juice and cayenne pepper to the mixture, stirring well.

• 8.

  Chill in the refrigerator for at least an hour before serving.

• 9.

  Serve over ice cubes and garnish with fresh mint leaves.