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Thursday, June 21, 2018

Thursday Recipe - Hibiscus Syrup, Take 2

I posted a recipe for hibiscus syrup a while back that used just dried flowers and mint leaves. This is another variation that makes an awesome Hawaiian punch.

Dried hibiscus flowers are available usually at Latino markets, at least that's where I've had the best luck finding them. Or you can order them online.

Give this a try. It makes wonderful punch. Or use it as a flavoring for frosting or pudding.

Hibiscus Syrup

1-2 c. dried hibiscus flowers
1/3 c. sliced fresh ginger
1 lemon, sliced
4 c. water
2 c. sugar

In a large saucepan, mix hibiscus, ginger, lemon, and water. Bring to a boil. Turn heat off, cover, and let sit for about an hour.

Strain liquid, discarding the solids. Pour liquid back into the saucepan.

Stir in the sugar. Turn the heat back on and bring to a low simmer. Cook, stirring occasionally, for 1-2 hours until the syrup is reduced to about 2 c. of liquid.

Cool and store in the refrigerator. The syrup will keep for several months.

Hawaiian Punch

1 c. hibiscus syrup
1 quart pineapple juice
1 quart lemon-lime soda OR 1 quart lemonade

Mix all together. Add ice as desired. Serve chilled.