A visually striking, ruby-red infusion uniting the tart, fiery nature of hibiscus flowers with the crisp, ethereal cooling effect of fresh mint. This harmonizing cooler acts as a powerful botanical reset during transitional seasons.
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Combine water and hibiscus tea in stockpot. Bring to , turn off tea, and steep for 20 minutes . Chill tea in ice bath.
Combine agave and mint leaves in suribachi with 2 cups of cooled tea. Muddle (crush) mint leaves with agave and tea using surikogi (pestle) until well combined.
Add mint mixture to remaining tea and strain.
Serve over ice and garnish with mint sprig.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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