Combine 4 cups (800g) sugar with 4 cups (1L) water, 1 cup (110g) fresh ginger, julienned, 1 tsp cloves, 1 cinnamon stick and 1 star anise in a saucepan and bring to a simmer, stirring until the sugar dissolves.

Turn off the heat and let steep for 10 minutes. Stir in ¾ cup (30g) dried hibiscus petals and let steep 35 minutes.

Strain through a fine-mesh sieve, cool and refrigerate.

Makes around 1.5 litres of syrup.

Serve with sparkling water (you can also add fresh mint). Add to cocktails (works best with white rum, tequila, or vodka-based cocktails.