Caroline Park from Wholefood Mummy shows us how to make this simple and refreshing Hibiscus & Ginger drink for the summer!
2 Cups of Dried Hibiscus Flowers
1 Knob of Ginger
1 Cinnamon Stick
2 Pieces of Orange Peel
175g Brown Rice Syrup (approx)
8 Cups of Boiling Water
To Serve (Over Ice)
Fresh Orange Slices
Measure of Rum (Optional)
Place the hibiscus, ginger, cinnamon, orange peel, cloves and boiling water into a saucepan and leave it to steep over night (or for 4- 8 hours).
Strain the mixture using a muslin cloth and a strainer.
Bundle the muslin cloth and squeeze out any remaining liquid from the mixture.
Stir in brown rice syrup (or alternative sweetner) to taste.
Serve over ice with fresh orange slices and with a dash of rum to produce a wonderful summer cocktail!