Season's Nectar Recipe

Make hibiscus infusion

In a small saucepan combine 1 cup water and 1 cup dried hibiscus flowers. Bring to a gentle simmer over medium heat, simmer 3 minutes to extract color and flavor, then remove from heat and let steep 10 minutes.

Strain the hibiscus infusion through a fine mesh sieve into a bowl, pressing on solids to extract liquid. Discard solids or reserve for another use.

Return 1 cup of the strained hibiscus liquid to the saucepan, add 1 cup granulated sugar and 1 tablespoon Tajín. Warm gently, stirring until sugar dissolves (do not boil). Remove from heat and let cool to room temperature.

Once cooled, stir in 1 cup apple cider vinegar. Transfer to a clean jar, seal, and refrigerate at least 24 hours to allow flavors to marry (can be used after 4 hours in a pinch; best after 24).

Place 2 cups chopped ripe stone fruit and 2 tablespoons fresh lime juice in a blender or food processor. Purée until smooth, about 30–45 seconds.

Taste the purée; if fruit is not very sweet, add up to 1 tablespoon simple syrup and blend briefly to combine.

Strain the purée through a fine mesh sieve into a bowl, pressing with a spoon to extract as much smooth purée as possible. Discard solids. Chill until ready to use.

Prepare glasses: rub a lime wedge around the rim of four highball or Collins glasses. Dip rims into a shallow plate with Tajín to coat. Fill each glass with crushed ice (about 1/4 cup ice per glass).

For each serving, add 60 ml (about 2 oz) chilled hibiscus-Tajín shrub and 60 ml (about 2 oz) stone fruit purée into the glass over the ice.

Add 15 ml (1/2 oz) fresh lime juice to each glass. Stir gently to combine the shrub and purée with the ice.

Top each glass with 120 ml (4 oz) club soda. Give a light stir to integrate soda without losing too much fizz.

Finish with a light sprinkle of Tajín over the top, garnish with a thin stone fruit slice and an optional mint sprig.

Serve immediately with a straw or stirrer. Leftover shrub keeps refrigerated for up to 2 weeks; purée keeps 2–3 days refrigerated.