Lemon Hibiscus Tea
Pluck some of the flower petals and set aside for the garnish. Bring the remaining flowers and 150 ml (approximately 1/2 cup) of water to a boil. Simmer for 2-3 minutes, until the water is a vivid red. Sweeten to taste with honey and let cool. Pour through a sieve and chill for about 10 minutes.
Cut off a slice of lemon for the garnish. Squeeze the remaining lemon. Mix the lemon juice with the tea and pour into a glass. Serve garnished with the lemon slice, flowers and lemon balm.