Cheers to Galentines Drink Recipes in 2 Hours 15 Mins

Instructions:

1. Combine the 2 cups water, 1 cup sugar, and 0.5 cup hibiscus flowers in your saucepan. Heat over medium until the sugar completely dissolves and the liquid turns a deep, dark red. Note: Don't let it reach a rolling boil, or the hibiscus can become bitter.
2. Toss in the 1 cup crushed raspberries and the 1 tbsp lemon juice. Simmer gently for 10 minutes until the berries look pale and the liquid is syrupy.
3. Pour the mixture through a fine mesh strainer into a glass jar. Press down on the solids with a spoon until you've squeezed out every drop of flavor.
4. Place the syrup in the fridge for at least 2 hours. It needs to be stone cold to the touch before it meets the bubbles.
5. Drop 3-4 frozen raspberries into each glass. This keeps the drink cold without diluting the flavor like regular ice would.
6. Measure about 2 tablespoons of the chilled hibiscus syrup into the bottom of each glass. It should sit heavy and dark at the bottom.
7. Slowly pour the chilled Prosecco over the syrup. Watch for the shatter of bubbles against the glass as the colors begin to swirl.
8. Add a splash of the 1 cup sparkling water to each glass. This creates a lighter, more refreshing finish.
9. Gently tuck a sprig of fresh mint into the top of the glass. You want the guest to smell the mint with every sip.
10. Serve immediately while the carbonation is at its peak. The drink should look vibrant, bubbly, and perfectly ombre.