Summary

Ingredients

• 35 g hibiscus flowers
• 1 liter water
• 600 g suar
• 0.5 ½ lemon (n)

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Instructions

1. 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.
2. Drain the whole thing through a cloth and squeeze out the flowers.
3. Bring the sugar, 1/2 squeezed lemon and the stock to the boil
4. and cook until the sugar has dissolved.
5. Fill into a hot rinsed 1 liter bottle and close.
6. A small remainder is left to try.
7. If you want, you can refine the hibiscus flower syrup with a vanilla stick.
8. The boiled hibiscus flowers can be dried again and used as decoration.
9. The syrup can be used with mineral water, sparkling wine, hot water, fruit tea or as a dessert sauce for dessert.