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)

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.