Homemade Hibiscus Syrup recipe

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It’s officially Summer, and time for me to stop pining for cherry blossoms! Intense heat calls for intense, tropical floral flavors, and this super easy hibiscus syrup is impressive, inexpensive and insanely good. Use it as a topping over pancakes, waffles or ice cream, or as a mixer in hibiscus cocktails, lemonade or club soda, and impress everyone with your unique gourmet syrup.

To start, you need dried hibiscus flowers. I ordered this dried hibiscus on Amazon; for $12 I got a very big bag which will last me a long time, and the quality was very good.

Now, onto the syrup-making!

Homemade Hibiscus Syrup

Ingredients

• 2 cups water
• 1/3 cup dried hibiscus flowers
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 tsp lemon juice
• 1/2 tsp vanilla (optional)
• 3-4 cloves (optional)

Combine all ingredients and bring to a boil, stirring occasionally.

Simmer about 10 minutes, or until sugars have disolved and flowers are noticeably softened.

Remove from heat and allow to steep for 20 minutes.

Strain out solids. A fine mesh sieve worked well for me, but you can also use cheesecloth or a tea towel for more intense particle separation.

Voilà! You now have a hibiscus syrup sure to wow guests at your next brunch or ice cream social! This will keep for a few weeks in the fridge.