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
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.