Once you’ve removed the stamen and stem, cover the hibiscus petals with boiling water in a saucepan and leave to infuse for 15 minutes.

The water will stain a dark purple-brown colour, far from the bright, sexy red we’re after, but watch the stunning transformation when you add the lemon juice to the strained liquid.

Add the sugar and slowly bring to a boil, then reduce to a simmer and cook until the liquid thickens.

The cordial can be stored in the fridge in an airtight container for up to two weeks

Fill the champagne flute with two tablespoons of syrup and top up with bubbly!

* You can also make a refreshing non-alcoholic drink, just top with sparkling mineral water and a squeeze of fresh lime juice.