Ingredients
1 tablespoon thinly sliced, peeled fresh ginger
3/4 cup sugar
4 hibiscus tea bags
2 tablespoons fresh lemon juice
Lemon wedges, for garnishing
Preparation
Put 4 cups water, ginger, and sugar into a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat; add 4 hibiscus tea bags. Cover, and let steep 15 minutes.
Pour through a fine sieve into a bowl set in an ice-water bath. Let cool. Stir in 2 tablespoons fresh lemon juice. Serve over crushed ice, and garnish with lemon wedges.
