Hibiscus Syrup
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!
Ingredients
- 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)
Instructions
- 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.
Notes
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 my 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.
Storing Instructions: 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.
Nutrition
Calories: 770kcalCarbohydrates: 199gFat: 1gSodium: 19mgPotassium: 28mgSugar: 200gVitamin A: 350IUCalcium: 19mgIron: 0.2mg
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