Less than 30 minutes plus extra time for steeping
Bring the water to the boil. Take off the heat and add the hibiscus and sugar and leave to steep for a minimum of 15 minutes before straining. If you prefer a more intense fruity infusion leave the hibiscus to steep until the liquid is cool.
When cool add the rosewater.
Chill in the fridge and serve over ice or re-heat and add a stick of cinnamon.
Recipe by James Walters, self-taught chef and founder of Arabica.