METHOD

The tartness of hibiscus, the sweetness of strawberries, and a hint of lime, are combined perfectly with a splash of white rum. This drink is ideal for when you’re hosting a barbecue or relaxing by the pool.

To Make

✨For the hibiscus syrup 🌺

🌺 Make a simple syrup: Combine the water and sugar in a small saucepan over medium heat.

🌺 Stir until the sugar is completely dissolved. Remove from heat, and let it cool briefly.

🌺 Add the dried hibiscus flowers to the syrup. Let the mixture steep for about 1 hour.

🌺 After steeping, strain the syrup through a fine-mesh sieve to remove the hibiscus flowers.

🌺 Store the syrup in a sealed container in the refrigerator for up to 2 weeks.

✨ For the hibiscus strawberry rum cocktail 

✨ In your Spärkel bottle, combine the white rum (if using), strawberry juice, hibiscus syrup, lime juice, and ice cubes.

✨ Fill the bottle with cold water up to the lower fill line. Carbonate on level 4

✨In a glass, add extra ice cubes and pour in the Hibiscus Strawberry rum drink, cheers!