This hibiscus flower syrup and is a great way to switch up from maple syrup or honey or regular sugar. Very important to note that this is a simple syrup meaning that this is a lot of sugar so do use it occasionally and sparingly. I have used this syrup in breakfast porridge and even made a rum cocktail with it. For an intense colour from the hibiscus flowers, you will need to soak them in hot water and ideally leave them overnight. However, you can also let them steep for about 30 minutes in hot water if you don't have the luxury of time.
Hisbiscus flowers are also used to make Sobolo, a fruity and slightly tart refreshing drink, which you can spice to your liking.
The taste of this hibiscus flower syrup is great but the ultimate eye-pleaser is the finished, glorious deeply rich red colour which is absolutely stunning. If you're making a dessert and plan on using this syrup then reduce the sugar in the recipe itself so that your end results are not overly sweet. The corn starch in this syrup is not a must to have, however it quickens up the thickening process greatly, allowing you to save energy.
Hibiscus Flower Syrup
Ingredients
- handful dried hibiscus flowers
- 200 ml water
- 200 grams sugar
- 1 tsp cornstarch optional
Instructions
- Boil water and pour over dried hibiscus and let steep for 30 minutes.
- Strain mixture into a pot, add sugar and corn starch ensuring that everything dissolves completely.
- Simmer over low to medium heat until syrup thickens up.
- Leave to cool and store in an airtight container in the fridge.
Notes
- A tip to getting the cornstarch properly dissolved is to mix it with about 2 tablespoons of water or the unboiled hibiscus mixture before adding into the contents of the pot.
- The addition of cornstarch is optional. Its addition makes for a thicker syrup.
- This syrup stores well for 4 weeks.
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