It’s hot! In my house we’re staying cool by sucking down lots of this zingy hibiscus cooler from Amadea Morningstar & Urmila Desai’s Ayurvedic Cookbook.
I make large batches by simmering a half cup of hibiscus powder, four cinnamon sticks, and a hunk of ginger in a medium saucepan with a kettle full of water (about ten cups). After it brews for ten minutes or so and then cools off I dilute it with water to taste. It’s delicious with fresh basil or mint. You can also fill ice cube trays and add a little zing to your orange juice. Mmm.
Speaking of recipes – the Food Network show films on Friday! I’m really excited because not only do I get to cook, but they’ve asked me to bring my guitar and perform a song. So the question is – what song should I play?! I’d love to hear your suggestions!
Stay cool!
