Name: Hibiscus Simple Syrup
Prep time: 5 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: 2 cups filtered, cold water; 1 cup all-natural cane sugar (honey or agave syrup may be substituted); 3/4 cup dried hibiscus flowers

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This recipe for All-Natural Hibiscus Simple Syrup adds a delightful subtle floral, lemony and slightly tangy flavor to craft cocktails, Italian sodas, iced-teas, buttercream and ice cream.

bottle with label filled with hibiscus simple syrup.

I’ve been waiting ALL summer for my beautiful hibiscus plant to bloom, it brings a little bit of the tropics to Colorado, I love it!

All you need for this beautiful simple syrup are dried hibiscus flowers, now I haven’t tried drying my own, I bought these wonderful All-Natural Dried Flowers. I love making passion tea concentrate with them as well, SO GOOD FOR YOU! High in antioxidants, these flowers are amazing, in fact it’s the primary ingredient in Tazo’s Passion Tea. And so very flavorful.

How to Make Any Simple Syrup

Truly it is so “simple“! Just takes a bit of time and most of that time you can walk away from it. Here are the lovely 3 ingredients below, if you call water an ingredient!

package of dried Hibiscus flowers, canister of sugar, measuring cup of water, measuring cup of sugar and dried hibiscus flowers on plate.

Start by placing organic cane sugar (honey or agave), water and dried flowers into a medium pot and bring it to a boil, slowly, over medium heat. Stirring occasionally to help the sugar dissolve.

stirring the simple syrup | www.thefreshcooky.com

As it comes to a boil, reduce the heat to a simmer and cook on low for 15 minutes, until slightly reduced and thicker.

Remove from heat and cool completely on the stove. It took about 45 minutes to an hour in the middle of summer for me. Once cooled, place a large glass bowl in the sink, fit with a strainer and strain the flowers from the liquid into the bowl.

NON-SPLATTER TIP

Placing the bowl in the sink will reduce your chances of staining your counters or splattering/spilling all over you. Don’t ask me why I know this, I just do! (wink-wink)

Pouring hibiscus colored water through sieve, catching dried flowers.

Using a jar or other lidded container (a mason jar would work great too), placing a funnel on top of the jar, slowly pour your cooled hibiscus syrup into the jar. If desired, label the jar, I love cute labels and these chalkboard labels work perfectly. I love jars, I’ve had this jar for 9 years, I picked it up at a little dairy store while on vacation in Maine!

THE BEST WAY TO STORE SIMPLE SYRUPS

Can simple syrups go bad? Sure, they can get moldy, so it’s best to store your simple syrup in the fridge. I’ve had them last for up to 6 months.

SIMPLE SYRUP FLAVOR RECIPES

Mint (fresh, 1 cup)
Lavender (dried, 1 tablespoon)
Lemon (about 4 lemons, squeezed for 1/2 cup juice, zest from 1 lemon reduce to 1/2 sugar, omit water)

Small glass jar filled with simple syrup, with lidd and flower in background.

How Can I Use My Hibiscus (or any other) Simple Syrup

I’m glad you asked! Because that is the real reason I made this syrup, you can use this syrup in many different ways, such as:

A replacement for grenadine syrup in a Shirley Temple or other drinks, iced teas, punch and craft cocktails
Pour over ice cream, sorbet or sherbet (perhaps over vanilla, or a raspberry sorbet, or rose pistachio??)
Freeze it into small ice cubes for iced tea’s and other drinks
Flavor Italian Sodas, it’s the prettiest pink color!
Bottle some for hostess, teacher, Christmas and food gift baskets.
Drizzle a little into your buttercream for both flavor and pink coloring, naturally!
But probably my favorite is in craft cocktails, such as this amazing Hibiscus Mojito
Try creating a new cocktail by adding a splash to your Moscow Mules, Gin & Tonics, Hibiscus Margarita.

Have you made some unusual simple syrups, if so I’d love to hear what they are?

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Yield: About 12 oz

Hibiscus Simple Syrup

This Hibiscus Simple Syrup adds a subtle floral, lemony and slightly tangy flavor to craft cocktails, Italian sodas, iced-teas, buttercream and ice cream.

Prep Time 5 minutes

Cook Time 15 minutes

Cooling Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

2 cups filtered, cold water
1 cup all-natural cane sugar (honey or agave syrup may be substituted)
3/4 cup dried hibiscus flowers

Instructions

Add water, sugar (honey or agave) and dried flowers to a medium pot. Slowly bring to a boil while stirring occasionally, over medium heat. Once it reaches a boil, reduce heat to low and simmer on low for 15 minutes until slightly reduced and syrup like (it won't be very thick).
Cool completely in pan, about 45-60 minutes. Placing pourable measuring bowl in sink, fitted with a mesh strainer, slowly pour liquid into bowl. Fit a small jar with a funnel and slowly pour the hibiscus syrup into the jar.
Secure with lid, store in refrigerator 3-6 months.

HOW TO USE SIMPLE SYRUP:

Replacing it for grenadine syrup in a Shirley Temple.
Pour over ice cream, sorbet or sherbet (perhaps over vanilla, or a raspberry sorbet??)
Freeze it into small ice cubes for iced tea's and other drinks
Flavor Italian Sodas, it's the pretties pink color!
Bottle for hostess, teacher, Christmas and gift baskets
Drizzle a little into your buttercream for both flavor and pink coloring, naturally!
But probably my favorite is in craft cocktails, such as Mojitos, Mules and Gin & Tonics, or Margaritas.