As a topping for ice cream or yogurt: Drizzle the syrup over your favourite ice cream or yogurt for a sweet and tangy twist. To make hibiscus syrup, you first prepare a strong herbal infusion and then blend that infusion with an equal part of sugar to make a syrup. Hibiscus's high vitamin C content gives the syrup a distinct tartness, while the flower's rich array of polyphenols lends a deep, rich red color. How to use it Dessert Topping - Try this recipe poured over vanilla ice cream, coconut sorbet or fresh pineapple!

Hibiscus Simple Syrup » The Thirsty Feast Homemade Hibiscus Simple Syrup » The Thirsty Feast

Lemongrass - Lightly crush the heart of a fresh lemongrass stalk with the side of a knife to help release its aromatic oils before adding it to the syrup. Hibiscus Mimosa - Substitute the orange juice for a splash of hibiscus syrup. Perfect for holiday brunches, like Mother's Day!

How Do I Make Simple Syrup with Hibiscus Flowers?

As well as making your flutes of fizz more fun, the sweet raspberry and rhubarb-flavoured buds are good enough to eat and lend a lovely finishing touch to puddings.

Hibiscus Syrup - Nourished Kitchen How to Make Hibiscus Syrup - Nourished Kitchen

Water: Filtered water is preferred to ensure the syrup is free from any impurities that may affect the taste of the final product. This simple syrup is unbelievable easy to make – just boil a few ingredients, let them steep, and strain. The result is a gorgeous deep purple tonic you can add to sweeten your favorite drinks. This Hibiscus Simple Syrup Recipe Is: Hibiscus Soda - Simply add a little hibiscus syrup into soda water for a simple and delicious drink! Gorgeous, too! - Scroll up to see the pic. Hibiscus Shirley Temple - Use this recipe in place of grenadine for a sophisticated twist on a classic!Vanilla Bean - Especially for using hibiscus syrup on pancakes or in desserts! Split a fresh Grade A or Grade B vanilla bean lengthwise before adding it to the syrup with the flowers. Sometimes called Rosella, Hibiscus Sabdariffa is native to the tropical belt of Australia and is thought to have been brought to the northern shores by Indonesian fishermen thousands of years ago – it’s a fast-growing plant that’s rich in vitamin C and quite different to the ornate (and non-edible) European garden variety. Grown and harvested without pesticides or chemicals, they’ve been named as ‘Wild’ Hibiscus by the founders of the company that first farmed them in the Blue Mountains of Queensland. Now that their popularity has grown, and needing to fulfil a worldwide demand, the Wild Hibiscus Company chases the sunshine across Australasia, enabling rural farming communities to gain from this rapid-growing flower that can take as little as three months from planting to harvest and can be easily alternated with other food crops that will benefit the region. If you prefer a sweeter syrup, add more sugar to taste. For a less sweet syrup, reduce the amount of sugar used.

Hibiscus Simple Syrup Recipe - The Herbeevore Hibiscus Simple Syrup Recipe - The Herbeevore

Chili - A dried chili pepper can add a nice spice and complexity to this syrup. Delicious in a Hibiscus Margarita! By using high-quality dried hibiscus flowers and simple ingredients such as sugar and water, you can create a delicious and versatile syrup that can be used in a variety of ways.Sugar: Granulated white sugar is the most common sweetener used in this recipe, but you can also use other sweeteners like honey or agave syrup for a healthier option. Now that we have our ingredients, it’s time to start making our hibiscus flowers in syrup. Here’s how to do it: Pass the syrup through a sieve, discard the hibiscus flowers and decant the syrup into a bottle. Label and store in the fridge once it has cooled. I’ve also made hibiscus simple syrup with honey before (hello hibiscus honey mint julep. i miss you.) If you are not feeling like using the granulated sugar, no hard feelings. Use honeyinstead!