INGREDIENTS
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25g hibiscus tea
½ pomegranate
1.4 litres filtered water, 78°C
Peel from 2 limes
3 lime leaves, scrunched
50g sliced ginger
Method
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Pour the hot water onto the ingredients and leave to cool completely, then refrigerate.
Leave for 2–3 hours before drinking — even better if left for a full day.
Serve in a glass with ice, a few slices of fresh lime and ginger, and some mint.