Hibiscus and ginger punch

Ingredients

• 120 ml cold-steeped hibiscus infusion
• 20 ml ginger syrup
• 15 ml lime juice
• 60 ml soda water
• Ice

Preparation

1. The night before, steep 30 g of dried hibiscus in one litre of cold water in the fridge. Strain in the morning.
2. Mix the infusion with the ginger syrup and lime juice.
3. Serve over ice and top with soda water.
4. For a jug, multiply by six and add the soda just before serving.