Ingredients
- 1.5 oz hibiscus syrup*
- 1 oz strawberry syrup**
- Soda to top
- 3 ice cubes
Instructions
Combine all ingredients except soda. Shake quickly with three ice cubes. Serve in a collins glass, topped with soda. Garnish with half a strawberry.
Notes
*Instructions for hibiscus syrup: Infuse 4 oz of dried hibiscus flowers into 25 oz room temperature water for at least 6 hours. Strain, compressing all ingredients in the chinois so that almost all of the infusion is reclaimed. Weigh the strained infusion and add the same weight in white superfine sugar to the infusion. Dissolve sugar thoroughly.
**Instructions for strawberry syrup: De-stem 2 pounds of strawberries and pulse them in a food processor until they are broken up well. Do not puree them. Add 2 pounds of white sugar and let it sit in the refrigerator for about two-three days until a syrup is formed and all the sugar is dissolved.
