Place the 50g of dried hibiscus flowers into a large, heatproof jug or saucepan.

Carefully pour 2 litres of boiling water over the flowers. You’ll see the colour start to bleed into the water almost instantly, turning it a brilliant shade of red.

Add the 150g of caster sugar to the hot liquid and stir well with a long spoon until all the sugar has completely dissolved. This is key to ensuring your tea is evenly sweetened.

Leave the mixture to steep for 10-15 minutes. I find that 12 minutes is the sweet spot for a robust flavour that isn't overly astringent. Any longer and it can start to develop a slightly bitter edge.

Once steeped, pour the mixture through a fine-mesh sieve into another large jug or bowl to remove all the flowers. Discard the used flowers.

Allow the hibiscus tea concentrate to cool to room temperature, and then transfer it to the refrigerator to chill completely for at least 2 hours, or until cold.

To serve, fill tall glasses with plenty of ice cubes. Add a few slices of fresh lime and some mint leaves.

Pour the chilled hibiscus tea into the glasses until they are about two-thirds full. There's no need to dilute it further, as the ice will do that job as it melts. Give it a gentle stir and serve immediately.