In Egypt, we transform hibiscus into Karkadeh, a cold, refreshing drink that is as addictive as it is thirst-quenching. The combination of its slightly tart and fruity flavour makes it both invigorating and incredibly thirst-quenching.

To prepare for it, the process is surprisingly simple, but the result is spectacular. Simply boil a generous quantity of hibiscus flowers in water for around 10 minutes. It's during this boiling that the flowers release their essence, tinting the water a deep, vibrant red, the sign of an intensely concentrated hibiscus tea.

You then have a choice: leave to infuse for a further 10 minutes for a quicker preparation, or, for those who prefer the “lazy” (and often tastier!) method, pour boiling water over the flowers and leave them to infuse quietly overnight. This prolonged infusion extracts maximum flavour and colour, guaranteeing the same rich, fragrant result. Once the flowers have released all their aromas, they are delicately filtered. This is when we proud Egyptians step in and, as tradition dictates, add a quantity of sugar so generous it could “induce diabetes” - but that's what transforms this infusion into the most incredibly refreshing and thirst-quenching summer drink ever! The result is a summer elixir we're proud to drink by the bucketful, a real breath of freshness under the sun!

But it's not just about taste. Hibiscus is also an age-old remedy for high blood pressure, the effects of which have been scientifically proven. Whether this polyphenol- and antioxidant-rich drink can offer even more health benefits is unproven, but in the meantime, here's a less healthy sorbet that takes all the refreshing, thirst-quenching properties of hibiscus to the next level.

Rather than using the low-quality crushed flowers found in tea bags, whole deep-red hibiscus flowers create a more intense, mouth-watering tart flavour. This Egyptian hibiscus is so authentic that I have to remove the twigs, threads and less-than-beautiful flowers. After that, I'll wash it to remove any dirt. But you can save yourself all that effort by buying your hibiscus on Inasbay.

Hibiscus Sorbet: A Frozen Treat

To begin, add plenty of hibiscus to a saucepan with water. Bring to the boil and simmer for 10 minutes to create an intense, deep-red hibiscus tea. Strain through a sieve and squeeze out every last drop. Then add a ton of sugar. The sweet and tart flavours are less intense once frozen, so add a little lemon juice to revive them.

I'm going to turn this into a sorbet with my Ninja Creami machine. In a container, add a few mint leaves, pour in the karkadeh, then freeze for 24 hours. Once well frozen, turn it to the "sorbet" setting and you'll have a creamy, intensely flavoured dessert, with all the flavours pushed to the max!

But it doesn't stop there! Hibiscus syrup is one of the most convenient ways to get the refreshing flavour of hibiscus on demand. Simply boil the hibiscus as before, then strain. Add sugar and citric acid, then simmer over low heat until the mixture thickens into a syrup. Store in the fridge for up to a month, then add to any cocktail or punch.

Here's our current favourite: fill a glass with ice cubes, a little hibiscus syrup, a few mint ribbons and top it off with sparkling lemonade. You could even use this fruity syrup in salads in place of pomegranate molasses.