Hibiscus-flower water with rose petals and spices
Serves 4 This is a classic recipe. It can also be decorated with edible gold.
For the hibiscus-flower concentrate
(makes about 300ml) — 400ml water — 50g organic
For the cinnamon and clove infusion
(makes about 250ml) — 250ml water — 2 cloves — 2 star anise — 1 cinnamon stick — zest from ½ orange,
removed in wide strips
— 50g white or brown sugar,
or to taste — 1 litre purified water — zest of 1 small orange, removed in wide strips and julienned — ice — rose petals and cinnamon
sticks for decoration To make the hibiscus-flower concentrate, bring the water, with the hibiscus flowers in it, to a boil. Simmer until about a quarter of the water has evaporated. Allow the remaining liquid to cool completely, then strain and refrigerate.
For the cinnamon and clove infusion, bring the water to a boil. Place the spices and orange zest in a bowl and pour the boiling water over them. Leave to infuse for about 20 minutes then strain.
To make the drink, stir the sugar into the purified water to dissolve, then combine this with 250ml of the hibiscus-flower concentrate and 50ml of the cinnamon and clove infusion.
Pour into glasses or cups, garnished with the julienned orange zest, ice, cinnamon and rose petals.