35ml Borrago #47 Paloma Blend
1/2 Teaspoon cinnamon powder
10ml Maple Syrup
200ml Boiling water
Dried hibiscus flowers or teabag
2 Slices of lemon
Put the hibiscus in the glass. Pour over the Boiling water and allow to steep for a couple of minutes.
When the red colour has escaped. Mix in the remining ingredients if using a teabag, take it out garnish.