Several years ago, when I first discovered dried hibiscus flowers, I posted this recipe for hibiscus syrup. Since then, I've experimented more and found new flavors to combine with the flowers.
You can order dried flowers online or check your local latino grocery store, if you have one.
Hibiscus Syrup
1 lb dried hibiscus flowers
1/4 c. chopped candied ginger OR 1/3 c. sliced fresh ginger
1 lemon, sliced
1 quart water
2 c. sugar
Combine flowers, ginger, lemon, and water in a saucepan. Bring to a boil, remove from heat, cover and let steep for 30 minutes.
Strain juice and return to saucepan. Stir in sugar. Simmer over medium-low heat for about an hour, until it has reduced to about 2 c. and thickened into a syrup.
You can use it like pancake syrup if you want. Or use it to flavor frostings. Or mix it with some lemon-lime soda to make punch.
Hibiscus Fizzy Punch
1 T. hibiscus punch
1 c. lemon-lime soda
Mix together, serve immediately. Makes one serving.
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Keep it clean, keep it nice.