How to make Homemade Hibiscus Simple Syrup
A sweet, tart and floral hibiscus simple syrup perfect for cocktails and mocktails, tea, sorbets, marinades and more.
Ingredients
- 1 ½ cups granulated sugar 10.6 oz/300g
- 1 cup water 8oz/250 ml
- 1 ounce dried hibiscus flowers a little over half a cup
Instructions
- Combine all ingredients in a saucepan over medium heat. Stir until the sugar has dissolved. Bring to a boil then lower to a simmer and simmer for 10-15 minutes.
- Remove from heat, cover pan with a lid and steep for at least an hour.
- Strain unto jars or bottles that have airtight lids.
- Simple syrup will keep in your refrigerator up to a month. Keep chilled at all times.
Notes
You can make the traditional simple sugar ratio if you like, just reduce the sugar to 1 cup (7.1 oz/200g). 1 cup water and 1 ounce of the dried hibiscus.
You can add whole spices such as vanilla bean, cinnamon stick, cloves, star anise, nutmeg, fresh ginger, etc. for a spiced version for holiday drinks. These get strained out before pouring the syrup into jars or bottles.
Orange or lemon zests are also lovely to add to the simmering syrup. These might need to be double filtered out depending on what size strainer you use.