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.


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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