Hi­bis­cus-flower wa­ter with rose petals and spices

The Daily Telegraph - Telegraph Magazine - - THE CUT / FOOD -

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

hi­bis­cus flow­ers

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

To as­sem­ble

— 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.

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