HI­BIS­CUS-ROSE SODA

Cuisine - - EMMA GALLOWAY -

SERVES 6 / PREPA­RA­TION TIME 5 MIN­UTES / STEEPING TIME 10-15 MIN­UTES

You can find dried hi­bis­cus flow­ers and rose­wa­ter at spe­cialty food stores. Hi­bis­cus is high in vi­ta­min C and makes a great tea if you find your­self won­der­ing what to do with any left­overs. Sim­ply pour a cup of boil­ing water over ap­prox 1 tea­spoon dried flow­ers and steep for five min­utes be­fore drink­ing. Add a touch of honey or sugar to sweeten if de­sired. I find you can get two brews from the flow­ers be­fore they’re des­tined for the com­post.

375ml (1½ cups) water

300g (1½ cups) un­re­fined raw sugar

¾ cup dried hi­bis­cus flow­ers pinch fine sea salt

1½ ta­ble­spoons rose­wa­ter

2 ta­ble­spoons freshly squeezed le­mon juice chilled soda water, to serve

Com­bine the water, sugar, hi­bis­cus and salt in a saucepan. Bring to the boil over a high heat, re­move from the heat, cover with a lid and set aside to in­fuse for 10-15 min­utes. Strain (re­serve hi­bis­cus flow­ers to make tea) and set aside un­til cold, then add the rose­wa­ter and le­mon juice. This can be pre­pared to this stage 3-4 days in ad­vance. To serve, add 3-4 ta­ble­spoons syrup to each glass and top with chilled soda water.

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