Hibiscus Flower Syrup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 d 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 35 g hibiscus flowers
- 1 liter water
- 600 g suar
- 0.5 ½ lemon (n)
Print Recipe
Pin Recipe Instructions
- Soften the hibiscus flowers (from the pharmacy or online shop) in a saucepan with water and bring to the boil once. Let the brew steep for 24 hours.
- Drain the whole thing through a cloth and squeeze out the flowers.
- Bring the sugar, 1/2 squeezed lemon and the stock to the boil
- and cook until the sugar has dissolved.
- Fill into a hot rinsed 1 liter bottle and close.
- A small remainder is left to try.
- If you want, you can refine the hibiscus flower syrup with a vanilla stick.
- The boiled hibiscus flowers can be dried again and used as decoration.
- The syrup can be used with mineral water, sparkling wine, hot water, fruit tea or as a dessert sauce for dessert.
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