in Drink Recipes

Hibiscus flower syrup

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Ingredients for 1 servings:

  • 35 g hibiscus flowers
  • 1 liter of water
  • 600 g sugar
  • ½ lemon(s)

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Please order flowers, do not use garden hibiscus flowers

Soak hibiscus blossoms (available from a pharmacy or online) in a pot of water and bring to a boil. Let the liquid steep for 24 hours. Strain the liquid through a cloth and squeeze the blossoms. Bring the sugar, 1/2 of the squeezed lemon, and the liquid to a boil and simmer until the sugar has dissolved. Pour into a hot, rinsed 1-liter bottle and seal. Leave a small amount to taste. If desired, you can also refine the hibiscus blossom syrup with a vanilla pod. The boiled hibiscus blossoms can be dried again and used as a decoration. The syrup can be used with mineral water, sparkling wine, hot water, fruit tea, or as a dessert sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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