Non-alcoholic mulled hibiscus wine with spices and lemon

1. Place 4-5 tablespoons of dried hibiscus flowers into a minimum 2-liter saucepan.

2. 2 cinnamon sticks. The sticks can be replaced with 1/4 teaspoon of ground cinnamon.

3. 4-5-6 cloves. 4-5-6 pieces of allspice peas. 1 pinch of ground nutmeg.

4. And sugar. I put 7 tablespoons of sugar per 1.5 liters of water. But now you don’t have to put sugar at all - you can put it later, in everyone’s cup, to everyone’s taste.

5. And fill it all with 1.5 liters of cold water.

6. Place on the stove, bring to a boil, stirring occasionally to dissolve the sugar.

7. Remove from heat, cover with a lid and let brew for 10 minutes.

8. In the meantime, our mulled hibiscus wine is boiling and infusing, cut one medium lemon into slices.

9. After 10 minutes, add the lemon to the pan and you’re done!

10. Personally, I like it better strained and cooled. Exactly in this order: first we filter, then we cool. Otherwise it's bitter.

11. That is, you can serve mulled hibiscus wine with lemon either hot or cold. Bon appetit and don't be afraid to experiment!