Hibiscus Ginger Ale - cooking recipe

Ingredients

2 tablespoons dried hibiscus flowers (or 1/2 cup fresh hibiscus flowers)
1/4 cup gingerroot, roughly grated, unpeeled
3/4 cup sugar
1/2 lemon, juice of
1 pinch salt (optional)
cold club soda (or tonic water)

Preparation

Add the hibiscus, gingerroot, sugar, lemon juice, salt, and 1 cup water to a small saucepan and stir to combine. Bring just to a boil over high heat. Stir to make sure all the sugar has dissolved. Take off heat and steep for 20 minutes. Strain the syrup into a jar, squeezing the solids to extract maximum flavor. Discard the flowers and gingerroot.
To make soda, stir 3 tablespoons of syrup into 8 ounces of cold carbonated water.
The syrup will keep for 2 weeks in the fridge, but the flavor of syrups made with fresh flowers may change after a few days.