1. Place the hibiscus flowers in a heatproof bowl or small saucepan. Bring water to a boil, then pour over the flowers and let steep for at least 20 minutes. Drain the hibiscus flowers.

2. Combine the infused water, lemon juice, and lavender simple syrup (recipe below) in a large pitcher and stir until well combined. Refrigerate until cold. Store in a glass jar in the refrigerator for up to 7 days.

To prepare the simple herbal syrup:

1. Sterilize a large glass jar and lid by immersing them in boiling water for 10 minutes, then leaving them to air dry.

2. Place the sugar and herbs in a medium, heavy-bottomed saucepan with the water. Bring to a boil over medium heat until the sugar dissolves, about 7 minutes.

3. Remove the syrup from the heat and allow it to cool to room temperature, allowing the botanicals to infuse further.

4. Use a slotted spoon to remove the plants from the syrup. Pour the cooled syrup through a fine-mesh strainer into a sterilized glass jar or cylindrical plastic container.

from eat flowers By Loria Stern. Copyright 2023 Loria Stern. Published by William Morrow, a HarperCollins Publishing Company.