Hibiscus Syrup Food

HIBISCUS SYRUP

Hibiscus Syrup image

Keep this sweet, tart, and floral syrup on hand for adding extra zing and beautiful ruby red color to margaritas, rum punches and daiquiris. Or just pour over ice and add club soda for a delicious fresh soda. Syrup keeps in the refrigerator for up to 2 weeks.

Provided by Matt Wencl

Categories Side Dish Sauces and Condiments Recipes Syrup Recipes

Time 25m

Yield 12

Number Of Ingredients 6

Ingredients

2 cups water
½ cup white sugar
⅓ cup dried hibiscus flowers
¼ cup brown sugar
1 (1/2 inch) piece fresh ginger root, thinly sliced
1 lemon, zested

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.

Nutrition Facts : Calories 44 calories, Carbohydrate 11.4 g, Sodium 2.1 mg, Sugar 11.3 g

HIBISCUS SYRUP

Hibiscus Syrup image

Use this recipe to make our Hibiscus Sorbet and Hibiscus Punch.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 quart

Number Of Ingredients 3

Ingredients

1 1/2 cups sugar
4 ounces dried hibiscus flowers
Zest and juice of 1 lemon

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.

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