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.