This Hibiscus Syrup is perfect for your cocktails, drinks, frostings, and baking projects! It’s sweet with a tart cranberry-like flavor and a deep pink hue! +12 ways to use Hibiscus Syrup included below!
I’m sharing with you guys how to make Hibiscus Syrup today which might seem pretty random but hear me out: you can use this syrup for frostings, cocktails, and drinks to add extra flavor and a pop of color!
My favorite way to use this is adding it to cocktails and drinks. Hibiscus drinks are EVERYWHERE where I live, which is great, really, because they look super pretty and are really refreshing (especially during rainy season).
So here’s how to make Hibiscus Simple Syrup at home and 15 ways to use it!
Hibiscus Simple Syrup Ingredients
- Water. One of the two ingredients of simple syrup is water.
- Sugar. The other basic ingredient: white granulated sugar.
- Hibiscus flowers. I use dried hibiscus flowers (below are the ones I use) for my syrup and that’s what I recommend because they release a ton of flavor and color. Depending on the type of hibiscus flowers you use, the color may vary slightly. You can technically use fresh flowers too (if you grow them or have them close to you) but the color and flavor isn’t as strong with fresh flowers, you’d have to dry them yourself to get the best result and it takes quite some time. Going to the store and grabbing some quality dried hibiscus flowers is the way to go, imo.
How to make Hibiscus Syrup
STEP 1: Make the simple syrup. Add the water and sugar to a small saucepan and bring to a boil. Cook until the sugar has dissolved completely. Do not stir, let it do its own thing: stirring may cause the sugar to crystallize (form tiny little hard rocks in your syrup). Turn off the heat.
STEP 2: Steep. Add the hibiscus flowers and let steep until dark pink in color. Remove the flowers.
How to use Hibiscus Syrup
- In a cocktail like mojito or margarita.
- To sweeten your “Agua De Jamaica” (Hibiscus Water).
- Make Hibiscus Frosting for cakes and cookies!
- Sweeten your Coconut Rice Pudding and turn it pink!
- Make Love Spell Cookies!
- Soak a cake.
- As a substitute for grenadine syrup!
- Sweeten tea or lemonade.
- Pour over Sweet Cream Pancakes, crepes, or waffles!
- Drizzle over ice-cream.
- To sweeten your favorite simple soda.
- Freeze as ice cubes!
How to store
Store covered in the refrigerator for up to 3-4 days or in an air-tight bottle in the refrigerator for up to 2 weeks.
HAPPY COOKING FROM THE EQUATOR!! I hope you’ll love this recipe much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
MORE TROPICAL RECIPES YOU’LL LOVE:
- Colombian Pineapple Sauce
- Coconut Rice Pudding
- Pan De Coco (Coconut Sweet Buns)
- Pan De Yuca (Ecuadorian Cassava Cheese Bread)
- 1 cup (250 ml) water
- 1 cup (210 g) white granulated sugar
- 1/2 cup (20 g) dried Hibiscus flowers (I use Nature's Heart)
- Make the simple syrup. Add the water and sugar to a small saucepan over medium heat and bring to a boil. Never stir the mixture: stirring may cause the sugar to crystallize. Once the sugar has dissolved completely and the mixture is bubbling, lower the heat to low and allow to simmer for about 4-5 minutes. The syrup will slightly thicken up and turn a pale golden color. Turn off the heat
- Steep. Add the hibiscus flowers to the simple syrup, making sure they're fully submerged, and let steep until dark pink in color (about 15-20 minutes min). The more you let the flowers sit in your syrup, the darker the pink hue will be. Discard the flowers and transfer the syrup to a clean container, mason jar, or air-tight bottle.
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