Hibiscus seems to be having its moment right now, it may have something to do with a major coffee chain adding it to their drinks list?!?
Wonderfully vivid in colour with a subtle taste, so simple to make it really doesn’t need an explanation but the syrup is so handy and versatile to use in drinks and baking.
(you can buy dried hibiscus flowers online, I bought mine from Amazon)
- 1/4 cup dried hibiscus flowers
- 1/2 cup granulated sugar
- 1 cup water
- dash of lemon juice
The recipe can easily be adapted to how much you need to make, with a simple ratio of one:two:four parts, flowers:sugar:water, you don’t need to have cup measurements simple use a tea cup!
In a saucepan place the water and sugar and heat gently to dissolve. Once all the sugar has been dissolved add in the flowers and lemon juice. Bring to the boil, take off the heat and leave to infuse for 30 minutes. Strain using a muslin cloth, squeezing out as much as you can. Bottle up in sterilised jars and seal.
There are so many uses for this syrup you could:
- use in ice lollies with yoghurt and peaches for an easy cool down
- make granita with
- use in cocktails, add 25ml gin, 25ml syrup and top up with soda water and a slice of lemon
- mix with plain yoghurt and top with fruit for a simple breakfast
- add to your bakes for a subtle flavour
- give as a gift to foodie fans
- simply use one part syrup to four parts water for a refreshing drink