Best Hibiscus Syrup Recipes

HIBISCUS SYRUP

Steps:

• Bring water, white sugar, hibiscus, brown sugar, ginger, and lemon zest to a boil. Reduce heat and let simmer until sugars dissolve and flowers soften, about 10 minutes. Remove from heat and steep syrup until flavors combine, about 5 minutes.
• Strain syrup into a container through a fine-mesh strainer, pressing solids with a spoon to extract as much liquid as possible. Discard solids.

HIBISCUS-GINGER SYRUP

Steps:

• Combine sugar, cloves, ginger, and 4 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat -- boiling will make the syrup cloudy). Remove from heat; let steep 10 minutes. Stir in hibiscus leaves; let steep another 35 minutes.
• Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.

HIBISCUS SYRUP

Steps:

• Bring 5 cups water and sugar to a boil in a medium saucepan. Stir until sugar is dissolved. Remove from heat; stir in flowers and lemon zest. Cover, and let steep for 1 hour.
• Fill a large bowl with ice and water; set aside. Strain syrup, and discard solids. Chill in the ice bath. When cool, stir in lemon juice. Keep refrigerated up to 1 week.

HIBISCUS TEA SYRUP - LUZIANNE TEA

Steps:

• COMBINE sugar and water in a medium saucepan and bring to a boil, stirring occasionally. Once sugar is dissolved, reduce heat to medium-low and continue to simmer until the sugar slightly reduces and becomes syrupy. ADD tea bags, remove from heat and let steep for at least 10 minutes. REMOVE tea bags, squeezing out all of the liquid. TRANSFER syrup to a resealable jar or container. Store syrup in a covered container in refrigerator for up to 1 month.