Hibiscus Agua Fresca

• 1 hibiscus tea bag
• 8 ounces boiling water
• 8 black peppercorns
• 1/2 teaspoon cardamom
• 1/4 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves

1. In a small heatproof bowl, steep the tea bag in boiling water for 3 minutes.
2. Remove the tea bag.
3. Add the peppercorns and spices.
4. Let cool.
5. Strain the Hibiscus Agua Fresca through a coffee filter into an airtight container and refrigerate for up to 1 week.

boiling water, cardamom, allspice, cinnamon, cloves

Taken from www.foodandwine.com/recipes/hibiscus-agua-fresca-cocktails-2007 (may not work)