This hibiscus simple syrup uses dried hibiscus flowers for an easy and delicious sweetener. It’s perfect for lemonade, herbal tea, and cocktails!
One of my favorite ways to use flowers in the kitchen is to turn them into a simple syrup.
Floral simple syrups are the perfect way to take an already delicious drink and make it a little extra-special.
This hibiscus simple syrup is a delicious way to add a sweet and tart floral flavor to your favorite drink.
Where to Find Hibiscus
You can (sometimes) find dried hibiscus (or jamaica flowers) in the grocery store.
For me, it’s easier to buy dried hibiscus flowers online.
Always make sure that you’re buying food-grade (preferably organic) flowers. Some dried flowers are meant for non-food uses (like potpourri) and may have been grown with harmful pesticides.
How to Make Hibiscus Simple Syrup
First, add one cup of water and one cup of sugar to a small saucepan.
Bring the water to a boil and stir until the sugar is dissolved.
Next, turn off the heat.
Add the hibiscus flowers, cover the pot, and let the flowers steep for about ten minutes.
The syrup will turn a deep cranberry red.
Strain the flowers out of the syrup.
I usually strain syrups through a fine mesh sieve into a measuring cup.
How to Use Hibiscus Simple Syrup
This syrup has so much potential.
I love hibiscus in lemonade. Try making this strawberry lemonade and swapping this hibiscus syrup for the lavender syrup the recipe calls for.
Hibiscus Simple Syrup
- 1 cup sugar
- ⅛ cup dried hibiscus flowers (~2 tablespoons) Because of the irregular shape of the flowers, I find it's easier to fill a ¼-cup measuring cup halfway instead of using a tablespoon.
- 1 cup water
- Add sugar and water to a small pot. Bring to a boil and stir until the sugar is dissolved.
- Turn off the heat. Add the hibiscus flowers and cover the pot. Steep for 10 minutes.Strain out the flowers and bottle the syrup.
- Store simple syrup in a glass jar (or airtight container) in the fridge. Use within a month.