We absolutely love the syrup made from dried roselle hibiscus flowers. Hibiscus syrup is common in Central America and the Caribbean, where it is the basis of a traditional drink called sorrel. Our hibiscus syrup is the perfect mix of sweet and tart. We make a batch of this and keep in the refrigerator to use in place of syrup over pancakes. It’s also wonderful with poppy seed cake and as an accompaniment to iced tea.
Hibiscus syrup
We absolutely love the syrup made from dried roselle hibiscus flowers. Hibiscus syrup is common in Central America and the Caribbean, where it is the basis of a traditional drink called sorrel. Our hibiscus syrup is the perfect mix of sweet and tart. We make a batch of this and keep in the refrigerator to use in place of syrup over pancakes. It’s also wonderful with poppy seed cake and as an accompaniment to iced tea.
Ingredients
MAKES: 480 ml
- 480 ml water
- 1 cup 200 g granulated sugar
- ¾ cup 8 g dried hibiscus flowers
- ½ tsp freshly squeezed lemon juice
- ½ vanilla bean
Instructions
- Combine the water, sugar and hibiscus flowers in a large saucepan.
- Bring to a boil, stirring occasionally and continue to simmer until a thick syrup forms, about 12 to 15 minutes.
- Remove from the heat and stir in the lemon juice.
- Split the vanilla bean lengthwise and scrape out the seeds.
- Add both the seeds and the bean to the hibiscus mixture.
- Let the mixture steep for 30 minutes then strain through a fine sieve.
- Strain again through a cheesecloth to remove fine powdered hibiscus debris.
- Let the syrup stand at room temperature until cool, about 1 hour, then transfer to an airtight jar or bottle and refrigerate for up to 3 weeks.
Notes & Wine Advice
Serve with pancakes, waffles, cake or light mousses.