Hibiscus Cordial

This recipe is taken from the fantastic book Mexican Food Made Easy by Thomasina Miers.

It has the most delicious fruity, berry flavour to it that is sweet but has a tang similar to cranberry juice. Topped up with a little sparkling water, this cordial makes the most refreshing and delicious non-alcoholic drink or for a party it would make a great base to a cocktail, especially when served with a hibiscus flower as a garnish.

Makes approx. 1 litre (easy doubled – this recipe us halved from the original)

30g dried Hibiscus Flowers

300g sugar

1125ml(4 ½ cups) water

1 ½ – 2 limes

To serve:

Sparkling water

Hibiscus flower garnish

Lots of ice

Put the dried hibiscus flowers, sugar and water into a medium sized pan and let it simmer at low heat for approximately 30 minutes. remove from heat and allow to cool.  Once cooled strain the juice into a jug and keep the flowers aside for later. Squeeze in the juice of 1 ½ limes and taste to see if it needs any more lime or a touch more sugar depending on your tastes.

Fill some glasses with lots of ice and pour the cordial over the top then finish off with some sparkling water (I tend to do two thirds cordial to one third water but it depends how strong you want it). Serve garnished with a hibiscus flower.

For an adult flavour add the add hibiscus cordial and sparkling water to Tequila, Gin, Bourbon or Prosecco.