150g caster sugar
a few heads of dried hibiscus flowers (optional)
Heat the water and sugar together until the sugar is dissolved then add the lilac petals. Simmer for ten minutes. You can add the hibiscus flowers for colour if you like. Then strain the flowers out of the syrup into a jar or bottle. Keeps in the fridge for 2 weeks.
Use on icecream or in cocktails.
This Sunday we are having a grow your own oriental food workshop and supper at the Secret Garden Club. Tickets for workshop, supper and goody bag are £30.
Book here: http://www.wegottickets.com/event/197293%20£30