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This homemade hibiscus simple syrup adds a tart and tangy floral flavoring to drinks, cocktails, desserts and more! This easy to make basic syrup is beautiful and packed with nutrients.
Why we love this homemade hibiscus simple syrup…
- Easy to make: minimal ingredients are needed and quick and easy steps help make this a quick and easy recipe to follow.
- Flavorful: the dried flowers give this syrup a floral, tart flavoring.
- Uses: there are numerous ways this syrup can be used to create tasty drinks and treats!
- Hibiscus: these are dried flower petals. They can be purchased online.
- Sugar: or other sweetener of choice.
- Edible: the flowers, leaves and seeds of the hibiscus are all edible. The flower can be eaten raw from the plant, but it’s more commonly dried and used for tea.
- Nutrients: these flowers are packed with antioxidants and have been shown to lower blood pressure and boost liver function. Plus they contain anti bacterial and anti cancer compounds to prevent against infections.
- Where to find: the flowers grow in warm tropical and subtropical climates. However, dried hibiscus flowers can be purchased online and from local tea shops.
How to Make
- Add the water and sugar to the saucepan.
- Bring this mixture to a boil, stirring occasionally until all the sugar has melted into the water and is no longer visible.
- Remove from the heat and add the dried hibiscus flowers. Allow the flowers to steep in the water for about 15 minutes.
- Strain the mixture through a fine mesh sieve to remove the flowers and store the syrup in a jar or container with a lid.
Keep in mind that the color will stain, if you have porous countertops be careful not to spill. Strain the syrup in the sink to avoid spilling on the counters. And always use a stainless steel spoon, avoiding wooden spoons since those would retain the red coloring.
- Storage: store in a sealed container in the refrigerator for up to 3 weeks.
- Freezer: store in the freezer for up to 3 months. The easiest way to freeze is to pour the syrup into a silicone ice cube tray, then remove the cubes to store in a freezer safe bag or container. Then remove and thaw the amount that you need.
How to use Hibiscus Syrup
- Drinks: most often this syrup can be used as a substitute for grenadine in most drinks.
- Cocktails: use it to sweeten and flavor your favorite cocktails, like a Hibiscus Margarita, or a Hibiscus Mojito.
- Italian Sodas: serve with some sparkling soda and cream to make a fun flavored soda.
- Snow Cones/Raspados: make your own homemade version of a Mexican shaved ice flavored with your homemade hibiscus simple syrup.
- Ice Cream: use to flavor homemade ice cream or serve drizzled over the top.
- Frosting: add just a splash to use for natural food coloring!
Variations & Substitutions
- Sugar: swap out the sugar for your favorite sweetener. You could also use honey or maple syrup but keep in mind it will alter the flavoring.
- Lime or Lemon: add some lime or lemon to the syrup for a fresh citrus flavoring.
- Mint: steep fresh mint with the hibiscus to get a minty hibiscus syrup.
- Lavender: combine the lavender with the dried hibiscus to steep for additional floral flavors.
Hibiscus is definitely healthy for you and you will receive those health benefits in the syrup. But keep in mind that this syrup does contain sugar also or your choice of sweetener.
Hibiscus has a flavor that is tart, similar to cranberries.
Homemade simple syrups can be stored in a sealed container in the refrigerator for possibly up to 1 month.
Favorite Cocktail Recipes
Hibiscus Simple Syrup
- 1 cup water
- 1 cup sugar
- 1/2 cup dried hibiscus
- Add the water to a small saucepan.
- Pour in the sugar and stir to combine.
- Heat over medium heat until just starting to boil, stirring occasionally until the sugar is dissolved and no longer visible.
- Remove from heat. Pour in the dried hibiscus flowers.
- Allow the flowers to steep for at least 15 minutes. Then pour mixture through a fine mesh sieve into a container. Discard the flowers.
- Store in a jar with a lid in the refrigerator.
- Can be stored in a sealed container in the refrigerator for 3-4 weeks.
- Freeze in silicone ice cube tray, remove and place in a freezer safe container. Store up to 3 months. Thaw and use as needed.
Nutrition information is automatically calculated, so should only be used as an approximation.