Drink: Strawberry Hibiscus Cooler Recipe | Myrecipes

With or without the vodka, this sweet-tart drink deserves a spot at brunch.

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Strawberry Hibiscus Cooler Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 cup dried hibiscus flowers*
2/3 cup sugar, divided
1 1/2 cinnamon sticks
2 cups halved strawberries plus a few quartered or halved berries
1/4 cup lemon juice
9 ounces citron vodka or regular vodka (optional)
Sparkling water
Small mint sprigs or leaves

Instructions

Combine hibiscus, 1/3 cup sugar, the cinnamon sticks, and 2 cups water in a medium saucepan. Cover and bring to a boil over medium heat. Reduce heat and simmer 5 minutes. Remove from heat and let infusion sit, covered, 20 minutes.
Meanwhile, in a blender, purée halved berries with remaining 1/3 cup sugar and 2 cups cold water. Strain into a metal bowl and stir in lemon juice. Set in a bowl of ice and water until cold.
Strain hibiscus infusion into another metal bowl and set in a bowl of ice and water until cold. (Discard soaked hibiscus, or see "Hibiscus flowers," below.) Combine hibiscus infusion and berry purée in a pitcher.
Fill glasses with ice. Add 1 1/2 oz. vodka to each if you like, followed by about 3/4 cup berry cooler. Stir in a splash of sparkling water. Top with quartered berries and mint.
Hibiscus flowers: Try leftover hibiscus flowers as a snack with a glass of mescal, as they do in Mexico. Pat the drained, soaked hibiscus very dry. Deep-fry in vegetable oil, a big spoonful at a time, until dark purple but not black (30 to 45 seconds at 375 °); drain and sprinkle with salt.
*Find dried hibiscus, called jamaica in Spanish, at well-stocked grocery stores with Latino foods, at Latino markets, and at worldspice. com.
Make ahead: Through step 3, chilled, up to 1 week; stir before using.

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