Hibiscus Syrup
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. Recipe makes around 250ml syrup
Servings: 16
Calories: 58kcal
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.
Nutrition
Calories: 58kcal | Carbohydrates: 15g | Fat: 0.05g | Sodium: 1mg | Potassium: 1mg | Sugar: 15g | Vitamin A: 6IU | Calcium: 1mg | Iron: 0.01mg
