In a large saucepan or pot, bring 4 cups of water to boil
Add sugar and stir to disolve. Stir in flowers and cook for 5 minutes or until the flowers have cooked down and the water is a beautiful pink color.
Turn off heat, and steep for 15-20 minutes until the water is a deep magenta.
Strain concentrate and add to a pitcher or large glass container. Stores nicely in the fridge for a week. I like to add to a big pitcher with a little bit of cold water to my liking. Be careful not to add too much water, it will weaken the tea.
And then enjoy!!
Horchata -
Makes 3 quarts, pretty easy
Ingredients
2 Cups long-grain rice
1 cinnamon stick (or two which ever you like)
4 cups (1 qrt) Hot water
1 cup of whole milk
2 Teaspoons vanilla extract
6 cups (1 1/2 qrts) water
3/4 cup of sugar
Ground of cinnamon for dusting
Place the rice and cinnamon stick in a large glass bowl and add the hot water. Cover the bowl with a dish or plastic wrap. Then let it soak for 8 hours or overnight.
Pour the rice, cinnamon, an water into a blender and blend until it becomes a smooth, watery paste
Using a strainer, strain the mixture into a wide mouth pitcher or whatever glass container of your choosing. Stirring the liquid to help the liquid pass through.
Add the milk, (if using), vanilla extract, and the 6 cups of water. Stir in the sugar and then refridgerate until serving.
Stir before serving because the rice mix tends to settle at the bottom.
