Made from dried hibiscus fower, this popular, refreshingly tangy Mexican drink, is as bold in favour as it is beautiful in colour. You can serve it as hot tea or cold, on ice.
Bring 1 litre of water to the boil with the ginger and cinnamon.
Add the hibiscus leaves and remove from the heat.
Allow the liquid to cool completely.
Strain the concentrate into a large pitcher and discard the remains.
Add the sugar, lime juice and remaining 3 litres of water.
Refrigerate overnight to intensify the favour.
Enjoy over ice with a lime wheel garnish!
¾ cup of Tio Pablo dried hibiscus fower
8 thin slices of ginger
½ cinnamon stick
Juice of 2 limes
1 litre of water for the concentrate
3 litres water
½ cup sugar