Hibiscus Syrup

Hibiscus Syrup

Dried hibiscus flowers steep into a tart, ruby-red syrup for drinks and desserts.

Total 35 min Makes 16 oz Calories 45/serving

Dietary

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

This syrup steeps dried hibiscus blossoms with sugar and water into a tangy, floral concentrate with a deep crimson hue. Drizzle it into lemonade, soda water, or cocktails, or spoon it over cakes and fruit for a tart, vibrant finish. The method is simple: steep, strain, and bottle.

Ingredients

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

Method

  1. Combine the water, sugar, and cinnamon stick (if using) in a 6-quart saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves.

  2. Remove the saucepan from the heat and stir in the dried hibiscus flowers, pressing them down so they're submerged in the liquid.

  3. Cover and steep for 15 minutes, allowing the hibiscus to release its color and tart flavor.

  4. Strain the syrup through a fine-mesh sieve into a heatproof bowl or jar, pressing the flowers lightly to extract the liquid, then discard the solids and cinnamon stick.

  5. Stir in the lemon juice and let the syrup cool to room temperature before transferring to a bottle or jar.

  6. Cover and refrigerate for up to 3 weeks. Shake or stir before using, as the color may settle.

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    Hibiscus Syrup

    This syrup steeps dried hibiscus blossoms with sugar and water into a tangy, floral concentrate with a deep crimson hue. Drizzle it into lemonade, soda water, or cocktails, or spoon it over cakes and fruit for a tart, vibrant finish. The method is simple: steep, strain, and bottle.

    35 min 16 oz 45 cal

    Ingredients

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

    Method

    1. 1

      Combine the water, sugar, and cinnamon stick (if using) in a 6-quart saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves.

    2. 2

      Remove the saucepan from the heat and stir in the dried hibiscus flowers, pressing them down so they're submerged in the liquid.

    3. 3

      Cover and steep for 15 minutes, allowing the hibiscus to release its color and tart flavor.

    4. 4

      Strain the syrup through a fine-mesh sieve into a heatproof bowl or jar, pressing the flowers lightly to extract the liquid, then discard the solids and cinnamon stick.

    5. 5

      Stir in the lemon juice and let the syrup cool to room temperature before transferring to a bottle or jar.

    6. 6

      Cover and refrigerate for up to 3 weeks. Shake or stir before using, as the color may settle.