Stuffed Potato Cakes (Print Version)
# Ingredients:
→ For the Base
01 -
2 cups water
02 -
2 hibiscus tea bags (or 2 tablespoons of dried hibiscus flowers)
03 -
1/2 cup fresh ripe strawberries, pureed
04 -
1/4 cup freshly squeezed lemon juice
05 -
2–3 tablespoons maple syrup (adjust to taste)
→ For Serving
06 -
Ice cubes
07 -
Sliced strawberries and lemon slices (for garnish)
08 -
Fresh mint leaves (optional, for garnish)
# Instructions:
01 -
Boil 2 cups of water and take the water off the heat. Put 2 hibiscus tea bags or tablespoons of dried hibiscus flowers into the hot water. Steep for 5 to 7 minutes (the longer they sit, the stronger your tea will be). Take out the tea bags or strain out the flowers. Let the tea cool.
02 -
Wash and slice 1/2 cup of strawberries. Add them to a blender with 1/4 cup of the cooled hibiscus tea. Puree until smooth. Strain through a fine-mesh sieve for a smoother texture if desired.
03 -
In a big pitcher, pour the remaining cool hibiscus tea. Add your strawberry puree. Pour in 1/4 cup of lemon juice. Add 2 to 3 tablespoons of maple syrup, depending on how sweet you prefer. Mix everything until dissolved.
04 -
Taste and adjust for desired sweetness or tartness by adding more syrup or lemon if desired. Pour over ice and garnish with lemon slices, strawberries, and a sprig or two of mint if desired.
# Notes:
01 -
You can brew the hibiscus tea up to 2-3 days in advance and store it in the refrigerator.
02 -
If the tea is already made and chilled, the recipe takes about 10 minutes to prepare.
03 -
Hibiscus tea is naturally caffeine-free and rich in antioxidants.