Preparation

• 1.

  In a large saucepan, bring 4 cups of water to a boil.

• 2.

  Once boiling, remove from heat and add the dried hibiscus flowers. Cover and steep for 15-20 minutes.

• 3.

  Strain the liquid through a fine mesh sieve into a pitcher, discarding the flowers.

• 4.

  While the tea is still warm, stir in the sugar until fully dissolved. Let the hibiscus tea cool to room temperature, then refrigerate until chilled.

• 5.

  Once the hibiscus tea is cold, mix in the lemon juice.

• 6.

  To serve, fill glasses with ice cubes, then pour in equal parts of the chilled hibiscus tea and Prosecco.

• 7.

  Gently stir to combine. Garnish with fresh mint leaves and lemon slices.