A nice balance of sweet and sour lemon to complement the tartness of hibiscus. A great non-alcoholic Aussie winter highball.
- 60ml hibiscus tea
- 120ml CAPI Lemon
- lemon slice
- dried hibiscus flowers
- Make a cup of your favourite hibiscus tea and let it cool.
- In a collins glass, add ice and CAPI Lemon.
- Next, add 60ml of cooled hibiscus tea to the glass.
- Garnish with lemon slice and dried hibiscus flowers.