2 cl lemon juice
½ tsp hibiscus syrup (self made)
1 TL Chambord
1 egg white
Ingredients for hibiscus syrup:
230 ml water
120 g sugar
85 g dried hibiscus flowers
Preparation Hibiscus Syrup:
Heat water and sugar in coated pan until sugar is completely dissolved. Add dried hibiscus flowers and allow to infuse at low heat for about 15 minutes, while stirring. Take the pan from the stove and allow to infuse for another 20 minutes. Use strainer to fill into a glass bottle.
Pour all ingredients into a shaker filled with ice. Strain into a tumbler filled with ice.