Rum & Roselle Cooler

Tart + Sweet + Rum = Summer Cooler! Bring a pitcher of this Rum & Roselle Cooler, made with homemade roselle syrup and karkade (hibiscus tea), and you’ll be a summer party hero!

By Francine Spiering / Photography By Jenn Duncan | July 08, 2016

Preparation

½ cup roselle-mint simple syrup*

1 cup white rum

½ cup lime juice

4 cups karkade

Ice cubes

Sparkling water

2 limes, sliced

2 lemons, sliced

Fresh mint

Make the cooler: Put simple syrup, rum and lime juice in a pitcher and stir well. Add karkade and a cup of ice cubes. Keep in the refrigerator (covered) until ready to serve (up to 5–6 hours). When ready to serve, add sparkling water to taste, slices of lime and lemon, mint leaves. Pour Karkade Cooler into glasses filled with ice. Serve immediately.

*To make roselle-mint simple syrup: Bring 1 cup sugar and 1 cup water water with 1 tablespoon (dried) roselle and a handful fresh mint to a boil and cook over low heat until sugar is dissolved. Leave to cool. Can be stored in the refrigerator for several weeks.

Don't throw away any leftover roselle-mint syrup! Add it to your gin and tonic cocktail.

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