Steps

1. Brew hibiscus

Boil it for 5 minutes, turn off heat and steep for 5–10 minutes.

2. Strain hibiscus

Strain through a coffee filter.

Press several times with a spoon and rinse with boiling water.

3. Prepare remaining ingredients

Mix allulose, guar gum, and salt.

Mix sucralose and citric acid separately.

Dissolve starch in a cold water (~150 g) separately.

4. Add boiling water to the hibiscus

5. Add dry mixture

While stirring quickly, add allulose, guar gum, and salt.

6. Add starch mixture

While stirring quickly, pour in starch slurry.

7. Add water to a target weight

I place the pot on a scale and top up to final weight + 10–20 g for evaporation

8. Bring to first signs of boiling

Stir and wait for the very first signs of boiling (do not fully boil!), then immediately remove from the heat and stir for another 1-2 minutes.

9. Add sucralose and citric acid

While stirring quickly, add sucralose and citric acid. Mix very thoroughly!

10. Let rest for a couple of minutes

11. Cool down

Cool the pot several times using a bowl with cold water.

12. Bottle

Let cool completely in the fridge.