Non-alcoholic mulled wine made from hibiscus with spices and lemon

1. In a minimum 2-liter saucepan, put 4-5 tablespoons of dried hibiscus flowers.

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

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

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

5. And pour 1.5 liters of cold water over it all.

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

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

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

9. After 10 minutes, add the lemon to the pan, and it's ready!

10. Personally, I like it better strained and cooled. In this order: first strain, then cool. Otherwise, it's bitter.

11. That is, you can serve hibiscus mulled wine with lemon both hot and cold. Enjoy your meal and don't be afraid to experiment!