Strawberry and Hibiscus soup
Fruit soups are a refreshing, healthy, vibrant option for dessert. Serve them in tea cups with a sablé biscuit, a scoop of yoghurt, a meringue. Hibscus, known as Jamaica in Mexico, is full of vitamin C and also known to deter diabetes and balance blood sugar. Drinking 3 cups of Hibiscus tea a day is proven to lower blood pressure. Strawberry and hibiscus complement each other and the fresh ginger adds a little heat.
- 50 g dried hibiscus flowers
- 500 ml boiling water
- 450 g ripe strawberries, hulled (reserve a few for decoration)
- 100 g caster sugar
- 5 cm fresh root ginger, peeled and roughly chopped
- 2 tbsp pomegranate syrup
Soak the hibiscus flowers in hot water and leave to stand for at least a couple of hours or overnight. Then strain the flavoured water into a jug.
Place the strawberries in a blender and pour in the hibiscus water.
Add the sugar, ginger and pomegranate syrup. Blend until smooth.
Garnish with reserved strawberries.