This Mexican-inspired drink is a refreshing non-alcoholic cocktail for a hot day. Keep in the fridge for a up to a day before serving, just make sure to mix well before serving. For a longer drink, dilute half-half with sparkling water, or even prosecco!
- 20g dried hibiscus
- 5tbsp caster sugar
- 650g watermelon flesh, seeds removed and roughly chopped
- Juice of 3 limes, plus lime slices to serve
- Ice, to serve
In a jug infuse the hibiscus with 200ml just-boiled water and leave to infuse for 15 minutes.
Strain into a small saucepan and discard the hibiscus flowers.
Mix with the sugar, heat gently until dissolved then turn the heat to medium and simmer for 5-8 minutes, until syrupy. Leave to cool.
Blitz the watermelon in a liquidiser until smooth then transfer to a large measuring jug, mix with the hibiscus syrup and lime juice and add water to make it up to 1 litre. Taste and add more sugar if you like.
Chill until cold then divide between 4 glasses and serve with ice and lime wedges.