Ingredients
| 375ml (1 & 1⁄2 cups) water | |
| 300g (1 & 1⁄2 cups) unrefined raw sugar | |
| 3⁄4 cup dried hibiscus flowers | |
| pinch fine sea salt | |
| 1 & 1⁄2 tablespoons rosewater | |
| 2 tablespoons freshly squeezed lemon juice | |
| chilled soda water, to serve |
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.
Instructions
| 1. | Combine the water, sugar, hibiscus and salt in a saucepan. |
| 2. | 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. |
| 3. | Strain (reserve hibiscus flowers to make tea) and set aside until cold, then add the rosewater and lemon juice. |
| 4. | This can be prepared to this stage 3-4 days in advance. |
| 5. | To serve, add 3-4 tablespoons syrup to each glass and top with chilled soda water. |
Recipes, food styling Emma Galloway, Photography Charlotte Hedley
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