Wash and clean the petals of hibiscus and soak them in 1/2 a litre of hot water overnight.
Strain and remove the petals and take the red coloured water in a pan and add sugar to it.
Boil until the sugar dissolves and bubbles well.
Remove from flame and add juice of one lemon and mix well.
Hibiscus squash is ready to use.
Add 1/3 glass of squash and mix in plain soda or water to it and serve chilled.
Recipe courtesy: 4 th sense cooking
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.