Name: Hibiscus, pomegranate and rose shrub
Total time: 25 min
Yield: Makes 500ml
Ingredients: 3 tbsp Waitrose & Partners Cooks’ Ingredients dried hibiscus; 200g granulated sugar; 75ml fresh pomegranate juice; 2, zested, 1 juiced oranges; 10 green cardamom pods seeds removed and bashed; 130-150ml (depending on how sharp you like it) apple cider vinegar; 1 tsp rose water; sparkling water to serve; to garnish orange slices and pomegranate seeds

A glass of bright red liquid with ice and a slice of orange on a white stone coaster

3 tbsp Waitrose & Partners Cooks’ Ingredients dried hibiscus
200g granulated sugar
75ml fresh pomegranate juice
2, zested, 1 juiced oranges
10 green cardamom pods
seeds removed and bashed
130-150ml (depending on how sharp you like it) apple cider vinegar
1 tsp rose water
sparkling water
to serve
to garnish orange slices and pomegranate seeds

Method

step 1
Put the dried hibiscus, sugar, pomegranate juice, orange zest and juice, cardamom seeds and ¼ tsp of fine sea salt in a pan. Gently bring to the boil, whisking slowly to ensure all the sugar has dissolved.
step 2
Reduce the heat and let the syrup simmer for 15-20 minutes, or until it has reduced by half and is starting to thicken. Remove from the heat and add the cider vinegar and rose water. Whisk well, scraping down any of the sugary syrup that is coating the sides of the pan.
step 3
Cover and steep for 4-5 hours (or ideally overnight) until the syrup is room temperature and has thickened. Strain into a jug through a fine mesh sieve, pressing the pulp into the sieve with a spoon to extract as much syrup as possible.
step 4
For a refreshing summer cooler, mix one part of hibiscus shrub syrup with three parts of sparkling water, add lots of ice and garnish with orange slices and pomegranate seeds.