Hibiscus syrup
This simple syrup has a wonderful sweet-tart berry-like flavor and vibrant pink color that adds that bit of brightness to whatever you use it in.
Servings: 10 approx (makes approx 5 fl oz/150ml)
Calories: 39kcal
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Ingredients
- ½ cup sugar
- ½ cup water
- ⅝ oz dried cut hibiscus flowers see notes
Instructions
- Place the sugar, water and hibiscus in a small pan and place over a medium-low heat, uncovered.
- Stir the mixture gently as you warm it to ensure all the sugar dissolves. Once the sugar has dissolved, remove from the heat and leave the mixture to steep and cool for at least 15 - 20 minutes, if not longer.
- Pour the syrup through a fine strainer/sieve to hold back the hibiscus flowers - if it's not that fine then I suggest using a piece of cheesecloth to line the strainer. Press down gently on the flowers to extract as much of the liquid as you can. Store the syrup in a sealed bottle/jar in the fridge until needed.
Video
Notes
I suggest using cut hibiscus flowers, as mentioned above. If so, ⅝oz is about ¼ cup of cut flowers. If you have whole flowers, you will need around 3 times the volume. You can also use hibiscus tea bags, but try to make sure they are pure hibiscus (rather than a blend) and a good quality one to get the fullest flavor.
Nutrition
Calories: 39kcal | Carbohydrates: 10g | Fat: 0.03g | Sodium: 1mg | Potassium: 1mg | Sugar: 10g | Vitamin A: 5IU | Calcium: 1mg | Iron: 0.01mg
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