It was incredibly easy to put together: you just had to steep the dried hibiscus flowers with strawberries (I used frozen) and ginger in a sugar syrup for a few hours, strain, add extra water and serve over ice. I used a bit less sugar (150g) than the recipe called for but it was still a little sweet so I added the juice of a lemon as well.
The flavour was as gorgeous as its colour, tart and sweet, with a little heat from the ginger. And so refreshing...it will be an excellent cooler in the warmer months.
The recipe can be found here. Visit here to see the other drinks on offer at I Heart Cooking Clubs.