Make this beautiful hibiscus syrup in just 15 minutes with only 3 ingredients! Fruity, floral, and full of flavor, perfect for sweetening drinks, teas, and desserts year-round.
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Why you will love this hibiscus simple syrup recipe
- Use a splash to sweeten your favorite drink! You might especially love this hibiscus tea!
- Simple syrups are the best way to sweeten cold drinks, as the sugar dissolves during the process, resulting in a beautiful 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! Tho the type below is NOT what we use to make our tea and syrups!
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 bags. And so very flavorful.
What Does Hibiscus Syrup Taste Like?
Hibiscus syrup has this bright, tart-sweet flavor that reminds me a bit of cranberry or pomegranate, fruity, a little tangy, and just the right amount of floral without being overpowering. It’s super refreshing and adds such a fun twist to drinks or desserts.
Depending on how you make it, you might even catch a hint of citrus or berry. It’s one of those flavors that feels fancy, but is really easy to love. And that deep pink color? Just gorgeous.
What is Sorrel Hibiscus?
Sorrel hibiscus refers to the dried calyces, the red, fleshy part at the base of the flower, of the Hibiscus sabdariffa plant. This plant is also known as roselle, and while it does grow leaves, it’s the calyces (not the leaf) that are used to make hibiscus tea, syrup, and other drinks. Depending on where you are, it might be called sorrel, roselle, or flor de jamaica, but it all comes from the same plant.
How It’s Used:
- In the U.S., you’ll find it in herbal teas (like Tazo Passion Tea), cocktails, simple syrups, and health tonics for its tart flavor and antioxidant benefits. It’s also called the Florida cranberry, I can see why!
- In the Caribbean, it’s called Jamaican sorrel and is steeped with warming spices like fresh ginger, whole cloves, allspice, and cinnamon sticks, then sweetened and served chilled, especially during a Jamaican Christmas. This drink, called Jamaican Sorrel Drink, is made with spices and brown sugar for sweetness and rum for the adults.
- In Mexico: Known as flor de jamaica, it’s used to make agua de Jamaica, a bright, tangy hibiscus tea often served cold. I’ve had it numerous times while in Cabo San Lucas!
Simple Ingredients Hibiscus Syrup Recipe
- Hibiscus Flowers – For hibiscus syrup, we use the dried calyces, that’s the fleshy parts of the flower, not hibiscus leaves or petals. You’ll often see them labeled as dried hibiscus flowers, and they’re easy to find online or in stores like Whole Foods, Natural Grocers, or your local health food store. Look for Hibiscus sabdariffa, also known as roselle or sorrel.
- Sugar – For this simple syrup, I prefer organic, unbleached cane sugar, but white sugar, honey, and even agave can be used (though use less agave as it’s sweeter).
- Water – Told you it was simple!
Get the full recipe in the recipe card below.
How to make Hibiscus Simple Syrup
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.
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, fitted with a fine wire-mesh strainer, and strain the homemade hibiscus syrup from the solids into the bowl.
Pro Tip: Placing the bowl in the sink will reduce your chances of staining your counters or splattering/spilling all over you. Pour slowly. Don’t ask me why I know this, I just do! (wink-wink)
Using a jar or other airtight container (a mason jar works too), place a funnel on top of the jar, and slowly pour your cooled hibiscus syrup into the jar.
If desired, label the jar. I love cute labels, and these chalkboard labels work great.
Learn how to make Hibiscus Syrup (video)
Hibiscus Syrup Recipe Variations
Hibiscus syrup is super flexible, and you can easily change it up depending on what you have on hand or how you plan to use it. Here are a few of my favorite twists:
- Mint Hibiscus Syrup: Add 1 cup fresh mint leaves to the pot along with the hibiscus flowers. Use the same sugar-to-water ratio. This makes a refreshing syrup that’s perfect for iced tea, lemonade, or even mojitos.
- Lavender Hibiscus Syrup: Stir in 1 tablespoon dried, food-grade lavender with the hibiscus for a light, floral twist. Lovely in teas or drizzled over vanilla desserts.
- Citrus Hibiscus Syrup: Include the zest of 1 lemon, 1 orange, or both while the hibiscus steeps. You can also add a few tablespoons of fresh juice after straining for a little extra zing. It’s subtle, but it adds a lovely brightness that works beautifully in cocktails or sparkling water.
- Natural Sweetener Swaps:
- Honey: Use a 1:1 ratio to replace the sugar. It adds a warm, floral flavor that pairs beautifully with hibiscus.
- Agave: Since agave is sweeter than sugar, start with ¾ cup agave for every 1 cup of sugar and adjust to taste after steeping.
Jamaican Sorrel Drink (Holiday Variation)
Steep 2 cups dried hibiscus flowers, 1–2 inches sliced fresh ginger, 6–8 whole cloves, and 1–2 cinnamon sticks in 8 cups boiling water. Add optional: 4–6 allspice berries and 1–2 star anise. Cover and let sit for several hours or overnight. Strain, sweeten with 1–2 cups sugar (to taste), chill, and serve over ice. Add a splash of white rum if desired for a festive twist.
How to store Hibiscus Syrup
Store your hibiscus syrup in a clean glass jar or bottle with a tight-fitting lid. Keep it in the refrigerator, and it will stay fresh for about 2 to 3 weeks. However, I’ve definitely had it last longer in the back of the fridge! If you notice any cloudiness, off smells, or signs of mold, it’s time to toss and make a fresh batch.
Can You Freeze Hibiscus Syrup?
Yes! Hibiscus syrup freezes well. Pour it into ice cube trays or small silicone molds, freeze until solid, then transfer to a freezer-safe bag or container. It’ll keep for up to 3 months. Just pop a cube or two into drinks or thaw in the fridge as needed.
Popular Ways to Use Hibiscus Syrup
- Agua de Jamaica (Quick Version): Mix 2–4 tablespoons hibiscus syrup with 1 cup cold water and ice. Adjust to taste and garnish with lime for a super refreshing drink.
- Hibiscus Iced Tea: Add a splash of syrup to brewed and chilled black or green tea.
- Hibiscus Lemonade or Limeade: Stir in 1 cup fresh-squeezed lemon juice or lime juice with 4 cups water and ⅓ to ¼ cup hibiscus syrup, sweet, tart, and lovely. Taste and adjust the sweetener.
- Sparkling Hibiscus Mocktail: Mix with club soda or sparkling water, pour over ice, and top with fresh citrus.
- Cocktails: Try it in margaritas, mojitos, or even a floral twist on a whiskey sour or Dark and Stormy.
- Holiday Punch: Combine hibiscus syrup with cranberry juice, orange juice, a splash of ginger ale, and sliced fruit for a festive party punch.
Hibiscus Simple Syrup FAQs
Hibiscus itself is very healthy; it is great for your liver. Now, when it’s in simple syrup, probably not so much; but it’s likely healthier than store-bought with high-fructose corn syrup.
The hibiscus plant is rich in antioxidants such as beta-carotene, vitamin C, and anthocyanin, and it fights inflammation, is known to lower blood pressure, and lower cholesterol. It can promote weight loss, fight bacteria, and support liver health, making it a very beneficial addition to your diet.
More simple syrups:
- Blueberry Syrup – Another naturally flavored and colored syrup! WOW! Try it over pancakes, waffles, on ice cream and yogurt!
- Cranberry Simple Syrup – Again, a WOW looker to add pizazz to any drink, even non-alcoholic drinks like this Cranberry Spritzer.
- Mint Simple Syrup – Wouldn’t this be amazing in any Mojito or Mint Julep?
- Gingerbread Simple Syrup – Now we are talking! You can become a barista in your own home with this all-natural and delicious syrup.
- Lavender Simple Syrup – I think I could just sit and smell this delicious syrup. I could see drizzling this in a cup of Earl Grey tea or brushing it on a lemon cake.
Have you made some unusual simple syrups, if so I’d love to hear what they are?
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Video
Equipment
- 2 Quart Glass Batter Bowl With Lid
- Dried Hibiscus Flowers
Ingredients
- 2 cups filtered water cold water
- 1 cup all-natural cane sugar honey or agave syrup may be substituted, see notes
- ¾ 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 through strainer bowl. Fit a small jar with a funnel and slowly pour the hibiscus syrup into the jar.
- Secure with lid, store in refrigerator 2 weeks to 3 months.
Notes
- Mint: Add 1 cup fresh mint while steeping
- Lavender: Add 1 tablespoon food-grade dried lavender
- Citrus: Add zest of 1 lemon, orange, or both
- Lemon juice: Sub water with ½ cup lemon juice + zest
- Honey: Replace sugar 1:1 with honey
- Agave: Use ¾ cup agave for every 1 cup sugar
- Agua de Jamaica: Mix 2–4 tablespoon syrup with 1 cup cold water and ice
- Hibiscus Tea: Add 1–2 tablespoon to brewed and chilled tea
- Passion Tea Concentrate: Sweeten to taste with 2–3 tablespoon syrup
- Hibiscus Lemonade or Limeade: Stir in 1–2 tablespoon per glass
- Sparkling Mocktail: Combine 1–2 tablespoon syrup with sparkling water and a squeeze of lime
- Cocktails: Use ½–1 oz in margaritas, mojitos, or gin fizzes
- Holiday Punch: Add ¼–½ cup to juice-based punches with citrus and ginger ale
- Desserts: Drizzle over yogurt, pancakes, ice cream, or cheesecake
Nutrition
natalie
such a delicious simple syrup for all sorts of things!
So happy you found it!
Ted Winterfeld
I’m requesting that you change the images associated with Hibiscus simple syrup. You are displaying “Hibiscus rosa sinensis” ( NOT used for teas/flavorings).
You want to use images of “Hibiscus sabdariffa ” aka Roselle used around the world for lots of different kinds drinks.
I will be trying your recipes with the Roselle (Hibiscus sabdariffa) that I’m growing.
Thank you
Thanks Ted, good info. I’ll take your advice under consideration!! Hope you love the simple syrup!
Olive
Hello I love this idea. I have fresh hibiscus flowers all year round. Do you think I could use fresh flowers in this recipe instead of dried ?
While I have never tried it, from my research, yes, you can make with fresh flowers; specifically the Roselle variety (Hibiscus sabdariffa). The flavor won’t be as strong as with dried, but it would still work.
Lynn B Spencer
OK, I”m making this! But I’m going to encourage you to can it, this would be a great product to can!!
You are right, it really would be great for canning, will you come out and show me! 🙂
Susan Gunelson
I came to this portion looking for someone to say they canned this and how they did it. I just purchased five pounds to make jam and syrup with. Thank you for this syrup recipe.
Oh yay!! I can’t wait to hear how you like it.