If you enjoy the tangy-sweet taste of hibiscus, try our refreshing hibiscus lemonade! The taste of hibiscus when steeped is tart and cranberry-like with a slightly floral flavor. It releases a striking deep red color that gives drinks and sauces a pink coloring. This recipe will make one cup of syrup, but why not double or triple the batch while you’re at it? Bottle it in mason jars and gift one to the host or hostess at your next dinner party! In Mexico, agua de jamaica (pronounced “HAH-MY-CAH” in English) is a popular, refreshing mid-day drink. Hibiscus syrup is a strong sweetened hibiscus infusion with a consistency similar to maple syrup.
Water Honey – we use honey as a natural sweetener but you can also use maple syrup or agave syrup. Simple syrup made with regular white sugar works as well. Dried hibiscus flowers – hibiscus syrup is made from dried hibiscus petals. Hibiscus flowers release a tart, fruity flavor and deep red color when steeped. In addition to being delicious, hibiscus is a rich source of antioxidants and vitamin C!
Make hibiscus ginger simple syrup by adding a few slices of ginger to the honey water while it’s steeping. Add herbs like mint or basil. Brighten up the flavor with some lemon peel or lime peel, which also acts as a natural preservative. Add spices like coriander seeds and fresh bay leaves for a subtle herbal undertone. Or try a cinnamon stick and cloves for a warming fall or winter version.
Turn it into dessert by pouring it over ice cream or sorbet. Or drizzle it on top of cake or pavlova. It can also be used to add a touch of sweetness to breakfast. Use it to flavor yogurt or drizzle over pancakes, waffles, or french toast. We enjoy its fruity flavor in the summertime but it’s easy to make this syrup year-round. It also makes a lovely food gift for a hostess, friend, or new neighbor!
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