Step 1

Boil 1/2 litre of water. Turn off the heat and add the hibiscus. Let steep for 15 minutes, then remove the flowers. Set the hibiscus water aside.

Step 2

In a large separate pot, bring the maple syrup to a simmer, add cinnamon sticks, star anise, and the cardamom pods, leave to gently simmer for 10 min.

Step 3

Add the raspberry and cherry juice, as well as the hibiscus water that you have set aside and simmer for another 10 min. Carefully transfer to a heatproof server and garnish with the cranberries & apple.

Step 4

Serve warm and if you’re like me and like a little festive magic, you can decorate with a few fresh rosemary leaves and cinnamon sticks.Enjoy… Bon appetit! ♥♥♥