Hibiscus Blueberry Kombucha Shrub

1.In a medium saucepan, combine the dried hibiscus flowers, fresh blueberries, and granulated sugar.

2.Pour in 4 cups of water and bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves.

3.Once boiling, reduce the heat and let it simmer for 10 minutes, allowing the hibiscus and blueberries to infuse their flavors.

4.Remove the saucepan from heat and let the mixture cool to room temperature, then strain it through a fine mesh sieve into a clean jar or pitcher, discarding the solids.

5.Add the kombucha to the strained hibiscus-blueberry syrup and stir gently to combine.

6.If desired, add 1 tablespoon of lemon juice for an extra tangy kick and mix well.

7.Chill the shrub in the refrigerator for at least 1 hour before serving.

8.To serve, fill a glass with ice cubes and pour the hibiscus blueberry kombucha shrub over the ice. Garnish with fresh mint leaves.