I think I'm falling in love. Or maybe it's just an obsession for me. I don't know which it is, but whatever it is, I'm loving it!
I'm talking about hibiscus. Remember when I made my Peach Hibiscus ice cream a few weeks back? And it had that luscious red syrup dripping down the ice cream? Well, that was hibiscus syrup.
I've been meaning to share it with y'all after I did that post but I forgot and one thing led to another. Kind of like when you go into a room looking for your car keys and you notice clean clothes you still haven't folded sitting in the basket. So you start folding them and by the time the clean laundry is folded, you've forgotten all about the keys. You know what I'm talking about!
Anyways, before I forget again, let's get to this hibiscus syrup. It's not like other syrups I've made. This syrup is sweet, thick and with a beautiful red coloring.
You can use it for anything you like too. Pancakes, waffles, ice cream, drinks, anything you want. Even right out of the jar on a spoon.
Yes it's just that good!
Just like with my other hibiscus recipes, use only organic hibiscus. As with any food, herb, or plant, please use hibiscus with caution. Or if you are nursing or pregnant, then this recipe is not intended for you, as it is not recommended due to adverse effects.
A delicious simple syrup flavored with hibiscus flowers.Prep time: 5 minutes
Cook time: 50 minutes
Total time: approximately 1 hour
Yield: 1 and 1/2 cups
- 4 Tablespoons organic dried Hibiscus flowers
- 2 cups water
- 1 cup granulated sugar
- 1 lime wedge, juice of
- Add dried hibiscus flowers and water to a small sauce pan. Bring to a boil over medium heat, stirring occasionally.
- Turn off heat and let sit for 45 minutes to 1 hour.
- After hibiscus water has been allowed to sit and deepen in color, pour hibiscus water through fine mesh strainer seated over a large pan. Press hibiscus flowers down with a wooden spoon to extract most of the water.
- Place pan containing strained hibiscus water on stove top.
- Add in sugar and juice of 1 lime wedge.
- Cook over medium to low heat until mixture starts to thicken, stirring constantly so sugar doesn't burn. This should take about 20 to 30 minutes.
- If it starts to boil vigorously, turn heat down to low. You want to maintain a mild boil while stirring constantly.
- After mixture starts to thicken, remove from heat and let cool to room temperature.
- Pour into a glass jar and refrigerate.
- Can be stored up to 4 weeks in the refrigerator.
- You can use hibiscus syrup as a topping to ice creams or cakes, to flavor drinks, or over pancakes and waffles.
All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
Shared with: Savoring Saturdays