Elderflower Hibiscus Spritz with Elderflower Syrup

Elderflower Hibiscus Spritz with Elderflower Syrup

Floral elderflower syrup meets tart hibiscus tea in a bubbly, sunset-hued spritz.

Total 1 hr 35 min Makes 1 serving Calories 145/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Kosher

This spritz layers homemade elderflower syrup with tangy hibiscus tea and a splash of sparkling wine or soda for a fragrant, ruby-colored drink. The syrup comes together on the stovetop in minutes and keeps well, making this an easy make-ahead option for warm-weather gatherings or brunch.

Ingredients

  • 1/2 cups water
  • 1/2 cups granulated sugar
  • 2 tablespoons dried elderflowers
  • 1 teaspoons lemon zest
  • 1 teaspoons fresh lemon juice
  • 1/2 cups brewed hibiscus tea, chilled
  • 1 ounces elderflower syrup
  • 3 ounces chilled sparkling wine or club soda
  • 1/2 cups ice cubes
  • 1 lemon wheel or fresh hibiscus flower, for garnish

Method

  1. In a small saucepan, combine the water and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  2. Remove from heat and stir in the dried elderflowers and lemon zest. Cover and let steep at room temperature.

  3. Strain the syrup through a fine-mesh sieve into a jar, discarding the solids. Stir in the lemon juice, then cover and refrigerate until cold.

  4. Fill a wine glass or highball glass with ice cubes.

  5. Pour the chilled hibiscus tea and elderflower syrup over the ice, then stir gently to combine.

  6. Top with the sparkling wine or club soda and stir once, lightly, to preserve the bubbles.

  7. Garnish with a lemon wheel or fresh hibiscus flower and serve immediately.

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Elderflower Hibiscus Spritz with Elderflower Syrup

This spritz layers homemade elderflower syrup with tangy hibiscus tea and a splash of sparkling wine or soda for a fragrant, ruby-colored drink. The syrup comes together on the stovetop in minutes and keeps well, making this an easy make-ahead option for warm-weather gatherings or brunch.

1 hr 35 min 1 serving 145 cal

Ingredients

  • 1/2 cups water
  • 1/2 cups granulated sugar
  • 2 tablespoons dried elderflowers
  • 1 teaspoons lemon zest
  • 1 teaspoons fresh lemon juice
  • 1/2 cups brewed hibiscus tea, chilled
  • 1 ounces elderflower syrup
  • 3 ounces chilled sparkling wine or club soda
  • 1/2 cups ice cubes
  • 1 lemon wheel or fresh hibiscus flower, for garnish

Method

  1. 1

    In a small saucepan, combine the water and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  2. 2

    Remove from heat and stir in the dried elderflowers and lemon zest. Cover and let steep at room temperature.

  3. 3

    Strain the syrup through a fine-mesh sieve into a jar, discarding the solids. Stir in the lemon juice, then cover and refrigerate until cold.

  4. 4

    Fill a wine glass or highball glass with ice cubes.

  5. 5

    Pour the chilled hibiscus tea and elderflower syrup over the ice, then stir gently to combine.

  6. 6

    Top with the sparkling wine or club soda and stir once, lightly, to preserve the bubbles.

  7. 7

    Garnish with a lemon wheel or fresh hibiscus flower and serve immediately.