Hibiscus syrup is easy to make yet delivers fantastic fruity flavour and vibrant colour for cocktails, mocktails and desserts. This hibiscus simple syrup recipe takes just 20 minutes to make.
Try it in this hibiscus cocktail.
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Hibiscus syrup is a stunning ingredient for cocktails, mocktails and desserts. Made using tropical hibiscus flowers, this is a particularly easy yet enchanting syrup to make. It is sure to impress when you next host a cocktail night for friends.
What is hibiscus simple syrup?
Hibiscus syrup, or hibiscus simple syrup, is a sweet syrup made from sugar, water and edible dried hibiscus flowers. The flowers infuse within the syrup to impart their vivacious flavour and dazzlingly bold colour into it.
Hibiscus flowers are tropical flowers native to Asia and the Pacific Islands. They are also known as rose mallow, rose of Sharon or Jamaican Sorrel, with Sorrel being the Jamaican name for a type of hibiscus flower known as the Roselle.
Although it's common to use hibiscus syrup for cocktails there are many other ways to use this syrup, from mocktails through to baking and desserts.
Have you spotted my other fruit syrup recipes? There's raspberry syrup, blueberry syrup, strawberry syrup and blackcurrant syrup to choose from. Find them all plus plenty of recipes for jams and fruit curds in my collection of recipes for sweet & tempting jams, spreads, syrups & sauces.
Why you'll love this syrup
- Versatile: there are plenty of uses for this sweet syrup. Try splashing it into drinks or make a fancy cake with it.
- Quick & easy: this recipe for hibiscus simple syrup is ready in around 20 minutes.
- Appearance: the colour is a deep red colour that imparts wonderful hues to cocktails and mocktails.
- Taste: it's a lively combination of tangy and bold flavours akin to a blend of cranberries, raspberries and citrus fruits.
- Cost: you can buy hibiscus simple syrup, but it will be relatively expensive compared to making your own.
Ingredients notes
Just three ingredients are required to make this hibiscus syrup for cocktails - white sugar, water and dried hibiscus flowers.
Dried hibiscus flowers are easy to find online. I picked my pack up from Amazon but I daresay you can find dried hibiscus flowers in plenty of health and wholefood stores too.
Step by step instructions
- Measure the sugar and dried hibiscus flowers into a small saucepan.
- Add the water then cook over moderate heat to dissolve the sugar.
- When the sugar has dissolved remove the pan from the heat and leave to infuse for 15 minutes.
- 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.
Expert tips
- Get adventurous by adding in a few drops of rose water.
- Don't overcook the syrup. Allow it to heat gently, just until the sugar has dissolved. If the syrup cooks for too long, or boils, it will thicken. This makes it harder to blend into drinks.
- Use white sugar only - either granulated or caster sugar. Avoid golden or brown sugars as they will impart flavours not suited to this hibiscus simple syrup.
- Try to avoid stirring the syrup until the sugar has dissolved as stirring can lead to crystallisation. Swirl the pan if necessary.
Frequently asked questions
Provided the teabags contain 100% hibiscus flower, yes, you can use teabags. Just weigh them and aim for around 30g in total. Add the teabags directly to the pan, continue with the recipe and remove once the syrup has steeped.
Once the syrup has been prepared and decanted into a bottle the best way to store it is in the fridge. It will likely keep for around 8 weeks, if not longer.
Any simple syrup, including this hibiscus syrup for cocktails, can go off if stored incorrectly or stored for too long. Always keep it chilled and if it starts to turn cloudy or grow mould on the top, it has gone off. In this instance, it should be disposed of.
Yes, you can. However, when using fresh flowers the infusion time will be different (longer) and the colour will likely vary. Dried hibiscus flowers give a guaranteed tart & tangy flavour and wonderfully vibrant colour, so I advocate their use.
Hibiscus simple syrup can turn bitter if the infusion time is too long. Aim to infuse the ingredients for no more than 15-20 minutes and do not exceed 30 minutes.
Generally, hibiscus flower syrup is safe for most people to consume. However, it can adversely interact with certain medications, such as blood pressure medications and anti-malaria drugs.
A few people have allergies to hibiscus and other plants in the Malvaceae family. Allergy sufferers should not consume this cocktail syrup.
Hibiscus syrup cocktails to try
- Hibiscus daiquiri - this is such a pretty and tasty spin on the classic -try replacing the simple syrup for hibiscus syrup in this daiquiri recipe .
- Hibiscus mojito - follow my blackcurrant mojito recipe, swapping the blackcurrant cordial for hibiscus simple syrup.
- Hibiscus sangria - mixed up with red wine and fresh fruit. Need I tell you more?
- Hibiscus spritz - tangy syrup, vodka and fizz. How delightful.
- Hibiscus Royale - pour a small amount of syrup into a champagne flute and top with champagne (or sparkling wine for a purse-friendly option).
And of course, this enchanting ingredient is wonderful in mocktails too. Try this ginger beer creation or make hibiscus lemonade by simply pouring a measure of syrup into a glass and topping it up with lemonade.
Other ways to use this syrup
- Rice pudding - drizzle a little over a serving.
- Buttercream - blend it into buttercream and use it to top a cake or cupcakes.
- Pavlova - try topping meringue with whipped cream, raspberries, strawberries and a drizzle of homemade hibiscus syrup.
- Pancakes, waffles and French toast - use it in place of maple syrup for a fruity buzz.
More syrup recipes to try
Have you made this recipe for hibiscus simple syrup? What did you use it for? Please leave a comment or rating if you did to let other readers know how you got along.
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Hibiscus Syrup
Ingredients
- 30 g Dried hibiscus flowers
- 240 g White sugar granulated or caster
- 240 ml Water
Instructions
- Put the hibiscus flowers and sugar into a saucepan.
- Pour in the water then heat the pan gently, stirring frequently until the sugar has dissolved.
- Take off the heat and leave the syrup to infuse for 15 minutes.
- Strain the syrup through a sieve, bottle and, once cool, store in the fridge (it will keep well for 1 month)
Notes
- Don't overcook the syrup. Allow it to heat gently, just until the sugar has dissolved. If it is cooked for too long, or boiled, it will thicken making it harder to blend into drinks.
- Use white sugar only. This can be granulated or caster sugar but avoid golden or brown sugars as they will impart flavours not suited to this hibiscus simple syrup.
- You can use hibiscus teabags if they contain 100% hibiscus flower. Weigh them and aim for around 30g in total. Add the teabags directly to the pan, continue with the recipe and remove once the syrup has steeped.
- Try to avoid stirring the syrup until the sugar has dissolved as stirring can lead to crystallisation. Swirl the pan if necessary.
- Get adventurous by adding in a few drops of rose water.
- If using fresh flowers the infusion time will be different (longer) and the colour will likely vary. Dried hibiscus flowers give a guaranteed tart & tangy flavour and wonderfully vibrant colour, so I advocate their use.
- Hibiscus simple syrup will turn bitter if the flowers are left to infuse for too long. Aim to infuse them in the syrup for 15-20 minutes and do not exceed 30 minutes.
Jane Coupland says
Hibiscus is an amazing flavour and this syrup enables you to impart it into cocktails, mocktails and baking - let me know how you use yours!