Strawberry Hibiscus Punch

Adapted from a recipe by Curtis Stone

from Good Food, Good Life

2 cups water

1/4 cup agave

1/2 cup dried hibiscus flowers

1 cup strawberries

2.5cm (1 inch) piece ginger, thinly sliced

pinch salt

to serve

juice of 1x lime

2 cups water extra (or soda or prosecco)

extra strawberries

Put water and agave in a small saucepan and set over medium heat.  Stir until liquid just comes to a boil and the agave has fully dissolved.

Remove from heat, and add the hibiscus flowers, strawberries, ginger and salt.  Leave standing to infuse for about 2 hours.

Strain into a jug, and discard the solids.  Add extra water (or soda or prosecco) and lime juice.  Stir to mix thoroughly.

Serve over ice and garnish with extra strawberries.