Raspberries with Hibiscus Infusion

• Serves: 4

Ingredients:

• 400 grams raspberries
• Zest of one orange
• Zest of one lemon
• 1/2 vanilla bean
• 3 kernels black pepper
• 2 star anise
• 2 cinnamon sticks
• 150 grams of sugar
• 1 liter water
• 80 grams dried hibiscus flowers

Method:

1. In a pan, bring the water and sugar to a boil, and add the zest of orange and lemon, the pepper, the vanilla, the star anise and the cinnamon.

2. Boil until a syrup is obtained.

3. Take off the heat, add the hibiscus flowers and then bring the preparation to a boil again.

4. Allow to cool in the refrigerator.

5. Then, wash and trim the raspberries, cut in half and present them in slices.

6. Pass the syrup through a chinois, drizzle over the raspberries and serve.