Hibiscus Concentrate

Hibiscus Concentrate

Tart, ruby-red hibiscus concentrate turns dried flowers into a tangy syrup base.

Total 45 min Makes 16 oz Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Dried hibiscus flowers steep in sweetened water to create a tart, floral concentrate perfect for mixing into cocktails, lemonade, or sparkling water. The deep crimson syrup keeps well in the fridge, making it a handy base for quick drinks all week.

Ingredients

  • 2 cups water
  • 1 cup dried hibiscus flowers
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 cinnamon stick (optional)
  • 2 whole cloves (optional)

Method

  1. Combine the water, dried hibiscus flowers, cinnamon stick, and cloves in a 6-quart saucepan.

  2. Bring the mixture to a boil over medium-high heat.

  3. Reduce heat to low and simmer, stirring occasionally, to extract color and flavor from the flowers.

  4. Remove from heat and strain the liquid through a fine-mesh sieve into a heatproof bowl, discarding the solids.

  5. Return the strained liquid to the saucepan, add the sugar, and stir over low heat until fully dissolved.

  6. Remove from heat, stir in the lemon juice, and let cool to room temperature.

  7. Pour the concentrate into a 16 oz bottle or jar and refrigerate until chilled before using.

Rate this recipe

★ 3.8 (1)

Hibiscus Concentrate

Dried hibiscus flowers steep in sweetened water to create a tart, floral concentrate perfect for mixing into cocktails, lemonade, or sparkling water. The deep crimson syrup keeps well in the fridge, making it a handy base for quick drinks all week.

45 min 16 oz 65 cal

Ingredients

  • 2 cups water
  • 1 cup dried hibiscus flowers
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 cinnamon stick (optional)
  • 2 whole cloves (optional)

Method

  1. 1

    Combine the water, dried hibiscus flowers, cinnamon stick, and cloves in a 6-quart saucepan.

  2. 2

    Bring the mixture to a boil over medium-high heat.

  3. 3

    Reduce heat to low and simmer, stirring occasionally, to extract color and flavor from the flowers.

  4. 4

    Remove from heat and strain the liquid through a fine-mesh sieve into a heatproof bowl, discarding the solids.

  5. 5

    Return the strained liquid to the saucepan, add the sugar, and stir over low heat until fully dissolved.

  6. 6

    Remove from heat, stir in the lemon juice, and let cool to room temperature.

  7. 7

    Pour the concentrate into a 16 oz bottle or jar and refrigerate until chilled before using.