Wash the flowers, remove petals with center parts and keep discard the green parts.
In a pan take one cup of water and bring to boil switch off heat, add flower petals and close with a lid.
After cooling, mash the flower petals with fingers, filter and keep the juice.
Take sugar in a pan and add lemon juice little by little just to wet the sugar, if lemon juice is less, add little water.
Heat, stir and dissolve sugar in lemon juice in low flame for few minutes add salt and mix when the sugar is fully dissolved, the syrup will be little sticky, remove and allow it to cool add hibiscus extract and mix well.
Now red chembaruthi sharbat is ready for use. While serving, add one measure of syurp with two measure of water . Serve chilled.