5 tbsp. dried hibiscus leaves
6 cups boiling water
½ cup honey
2 cups cherries, halve and pitted
Apple blossom or flowers to decorate
Steep the hibiscus leaved in hot water for 15 minutes. Strain and pour into a jug with ice cubes.
Puree 1 cup of the cherries together with the honey and pass through a fine mesh strainer. Combine with the hibiscus tea.
Decorate glasses with ice cubes, more cherry halves and apple blossoms. Pour over the lemonade and serve with extra honey to add to taste.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS