Hibiscus sorbet cocktail

Ingredients

1 x 75g/2½oz bag hibiscus flowers (you can find them dried in African, Caribbean or Asian shops)
honey, to taste
maple syrup, to taste (alternatively replace the honey and maple syrup with sugar to taste)
large handful ice
4 shots vodka
1 punnet frozen raspberries
1 punnet frozen tropical fruit
1 bottle rosé champagne or cava
1 bunch fresh mint
dash lime juice
sprig mint

Method

1. Boil a medium-sized kettle of water.
2. Place the hibiscus flowers in a large pan and pour in most of the kettle of boiled water.
3. Let the water cool, strain the flowers and discard them. Sweeten with honey and maple syrup to taste (or, if you prefer, just use sugar to taste).
4. Fill a blender with the ice, vodka, raspberries and tropical fruit and about 300ml/½ pint of the brewed hibiscus-flavoured water, then blend. (You can add a tablespoon of honey, syrup or sugar to the remaining brewed hibiscus and keep it in the refrigerator for a refreshing drink.) At this point it should have a slushy consistency.
5. To serve, pour the blended mix into a Martini glass until half-full, then top up with champagne (or cava). Add a dash of lime and garnish with a sprig of mint. Serve with a small spoon if desired or drink it like a frozen Margarita.