Hibiscus Cascara Cold Brew: a tea-and-coffee crossover
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A hibiscus cascara cold brew is 30 g ground coffee steeped in 250 ml water for 12-15 hours, poured over 100 g ice with 15 ml Swa Hibiscus Cascara Syrup. Stir gently and garnish with hibiscus petals or mint. It suits both tea and coffee drinkers.
Hibiscus contributes floral and fruity notes and cascara adds its own sweetness, so the drink sits between tea and coffee.
Who is this drink for?
It is made for guests who like both tea and coffee, or who want something different from a standard iced coffee. The floral hibiscus keeps it bright in any weather.
Can I serve it hot or add extras?
It can be served hot or cold depending on preference, and honey or lemon can be added for extra flavour. Find more in our recipe collection and the cafe page.
Frequently asked questions
What are the quantities?
30 g ground coffee, 250 ml water, 15 ml Swa Hibiscus Cascara syrup and 100 g ice per glass.
What garnish should I use?
Hibiscus petals or mint leaves.
Can I add lemon or honey?
Yes. A little lemon or honey can add extra flavour, tasted against your brew before serving.
Is it served only cold?
The recipe is built as an iced cold brew, but it can also be served hot with coffee depending on preference.
Swa Artisanal Syrups is made in Bangalore by a team of women who believe Indian flavours deserve a place behind every bar and coffee counter. From Kokam off the Konkan coast to Nannari from Tamil Nadu, every syrup is preservative-free, naturally made, and built for the craft professional. Swa works with cafes, bars, restaurants, and hotels across India.
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