Preparation:

• Ginger preparation:
• Peel the ginger using a tablespoon and dice into cubes.
• Lemon prep:
• Add the zest of the lemon to a bowl (avoid zesting the white flesh).
• Cut the zested lemon in half and squeeze its juice into a separate bowl.
• Hibiscus prep:
• Boil water in a small pot over medium high heat.
• Remove from the heat and add the dried hibiscus. Let the hibiscus steep for 10-15 minutes (the water will be colored from the hibiscus).
• Pour the hibiscus tea in the pot and add the ginger, lemon zest, and raspberries.
• Bring the mixture to a boil while stirring gently until the raspberries break down.
• Let the mixture cool at room temperature.
• Bright Syrup prep using the hibiscus mixture:
• Strain the cooled down hibiscus mixture through a fine mesh strain and pour the liquid in a pot (remove the solids).
• Place the pot over medium high heat and stir in the sugar until fully dissolved.
• Remove from the heat.
• Store the syrup in the fridge for up to 15 days.
• Mocktail preparation:
• Fill a wine glass with ice. Add 50 ml of the bright (hibiscus) syrup and 15 ml of lemon juice.
• Top up with soda (using a little less than half a bottle).