September 23, 2019
I love working with hibiscus flowers. The acidity is great in sweet desserts or tea. And the potency of the colour is just satisfying to watch.
_ split vanilla beans and scrape out seeds
_ combine all ingredients in a large glass [vanilla seeds + bean]
_ leave to steep for 4-5 days [give it a good shake daily]
_ strain through a fine meshed sieve
_ transfer into sterilised glasses
[keeps pretty much indefinitely]