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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.
PIN NOW FOR SIMPLICITY LATER
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, but have bought these wonderful All-Natural Dried Flowers. I love making tea (hot or iced) 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 a Simple Syrup
Well, it’s “simple” truly! 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!
Simply start by placing your sugar, 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.
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.
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)
Using a jar or other lidded container (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 for things like this, I also love jars, I’ve had this jar for 9 years, I picked it up at a little dairy store in Maine!
Storing Simple Syrups
Can simple syrups go bad? Sure, they can get moldy, so it’s best to store your simple syrup in the fridge. If it lasts that long I’ve had them last for up to 6 months.
TIP | Try other flavorings for your simple syrup such as:
- 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)
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
- Pouring 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 this amazing Hibiscus Mojito
- Try creating a new cocktail by adding a splash to your Mules and Gin & Tonics
Have you made some unusual simple syrups, if so I’d love to hear what they are?
Give these other related recipes a try!
Hibiscus Mojito
Maple Whiskey Sour
Immune Boosters! Elderberry Syrup
Pomegranate Moscow Mule
If you try this recipe, please comment below and be sure to tag @thefreshcooky on Instagram and hashtag #thefreshcooky.
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PinDescription
This Hibiscus Simple Syrup adds a subtle floral, lemony and slightly tangy flavor to craft cocktails, Italian sodas, iced-teas, buttercream and ice cream.
Ingredients
- 2 cups filtered, cold water
- 1 cup all-natural cane sugar
- 3/4 cup dried hibiscus flowers
Instructions
- Add water, sugar 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 super 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.
- Uses for 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
Notes
DID YOU MAKE THIS RECIPE? I’d love to hear how it turned out, leave a comment below and share a picture of it on Instagram with the hashtag #thefreshcooky.
© 2018 | This recipe for Hibiscus Simple Syrup was featured first on The Fresh Cooky.
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