80 g dried hibiscus
70 g raspberries (16-18 fruits)
4 cm ginger (approximately)
150 g white sugar (1 teacup)
200 ml water (2 teacups)
- 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).
- Serving suggestion-garnish: Garnish with 2 raspberries, spearmint leaves and anything else you feel can elevate your mocktail!
- Serving glass: Tall wine glass.
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