1 cup dried hibiscus flowers
1 cinnamon stick
2-inch chunk of ginger, peeled and chopped
1 tsp allspice berries, crushed
1kg white sugar
Lime wedges, for serving
The New York Times
27 May 2022
Bring sugar and 1 litre of water to the boil in a medium stainless-steel pot.
Add hibiscus flowers, and cinnamon, ginger and allspice berries.
Turn off heat, cover and leave to steep overnight.
Strain, bottle and store refrigerated.
Serve chilled over ice, with sparkling water and lime wedges.