Serves 2

250mls water
2 slices ginger
1⁄4 cup sugar
2 tablespoons hibiscus leaves

1) Put the water, ginger and sugar in a saucepan and bring up to simmer and cook over a low heat for 15 minutes until syrupy. Add the hibiscus leaves and leave to steep. Refrigerate overnight in the fridge.
2) When ready to use, strain the syrup through a sieve and keep refrigerated for up to two weeks.

1 small wedge watermelon, cut into thin triangles
2 baby cucumbers, cut into thin ribbons
100g feta, cut into thin slices
A handful of mint leaves

1) Arrange the watermelon, cucumber and feta on a platter and drizzle with 2 - 3 tablespoons hibiscus syrup. Scatter over the mint leaves.