Hibiscus Ginger Syrup Food

HIBISCUS SYRUP

Steps:

• Bring water, white sugar, hibiscus, brown sugar, ginger, and lemon zest to a boil. Reduce heat and let simmer until sugars dissolve and flowers soften, about 10 minutes. Remove from heat and steep syrup until flavors combine, about 5 minutes.
• Strain syrup into a container through a fine-mesh strainer, pressing solids with a spoon to extract as much liquid as possible. Discard solids.

GINGER BEER HIBISCUS MOCKTAIL

Steps:

• Add the strawberries and lime juice into a jug and muddle.
• Then top with the ginger beer.
• Add ice to 2 glasses and divide the mixture between the glasses,
• Split the hibiscus syrup and passion fruit pulp between the glasses and garnish with the mint leaves and lime slices before serving.

HIBISCUS-GINGER SYRUP

Steps:

• Combine sugar, cloves, ginger, and 4 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat -- boiling will make the syrup cloudy). Remove from heat; let steep 10 minutes. Stir in hibiscus leaves; let steep another 35 minutes.
• Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.

HIBISCUS GINGER ALE

Steps:

• Add the hibiscus, gingerroot, sugar, lemon juice, salt, and 1 cup water to a small saucepan and stir to combine. Bring just to a boil over high heat. Stir to make sure all the sugar has dissolved. Take off heat and steep for 20 minutes. Strain the syrup into a jar, squeezing the solids to extract maximum flavor. Discard the flowers and gingerroot.
• To make soda, stir 3 tablespoons of syrup into 8 ounces of cold carbonated water.
• The syrup will keep for 2 weeks in the fridge, but the flavor of syrups made with fresh flowers may change after a few days.

HIBISCUS SYRUP

Steps:

• Bring 5 cups water and sugar to a boil in a medium saucepan. Stir until sugar is dissolved. Remove from heat; stir in flowers and lemon zest. Cover, and let steep for 1 hour.
• Fill a large bowl with ice and water; set aside. Strain syrup, and discard solids. Chill in the ice bath. When cool, stir in lemon juice. Keep refrigerated up to 1 week.

HEAVENLY HIBISCUS MARTINI

Steps:

• Gather the ingredients.
• Bring 1 cup of water to a boil. Add 2 tablespoons of hibiscus tea. Let steep for 10 minutes.
• Take the teabag out and add 1 cup of superfine (not powdered) sugar. Stir until all the sugar dissolves.
• Keep refrigerated until ready to use.
• Gather the ingredients.
• Pour vodka and other ingredients into a mixing glass.
• Add ice and shake vigorously for 7 to 8 seconds.
• Strain into a chilled martini glass. Garnish with a hibiscus flower or edible orchid.
• Serve and enjoy!