Hibiscus Shirley Temple ⁠

For the hibiscus syrup ⁠
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1/3 cup granulated sugar ⁠
1/3 cup water ⁠
8 dried hibiscus flowers ⁠
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For the candy cane spritzer ⁠
2 oz hibiscus simple syrup ⁠
2 oz lemon juice ⁠
1/3 cup Carbon 8 sparkling water ⁠
Lime wedge, for garnish (optional)⁠
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In a pot combine sugar, water and dried hibiscus flowers. Bring to a boil cooking until the sugar is dissolved. ⁠
Once the sugar is dissolved remove from the heat and steep syrup until flavors combine, about 5 minutes.. ⁠
Strain the syrup into a jar or bottle and chill until at least at room temperature before using. ⁠
Fill a tall glass with ice then add lemon juice and pour Carbon 8 sparkling water over the ice, stir to combine. ⁠
Top off with hibiscus syrup and garnish with a lime wedge (optional) and a maraschino cherry.