Hibiscus Eton Mess

with hibiscus cream + syrup

• 40g of clotted cream
• 200g of sugar
• 250ml of water
• 4/5 strawberries
• 30g of hibiscus loose leaf tea
• 1 meringue nest

• Add 200g of sugar into a saucepan and then add 250ml of water, heat up and stir until dissolved. Then add 3/4 of a jar of Tea Lab's hibiscus tea into the saucepan (around 30g) and keep on a medium heat for around 15 minutes.
• Strain the leaves from the syrup using a sieve and leave in the fridge to cool.
• Break your meringue into pieces, slice the strawberries and set aside for later.
• Add 1-2 teaspoons of the hibiscus syrup to the clotted cream and stir until the cream is pink, continue to add the syrup until you get the desired pink colour.
• Construct your eton mess using the pink cream, strawberries, meringue pieces and hibiscus syrup!