Thursday Recipe - Hibiscus Syrup, Take 2

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.

Thursday Recipe - Hibiscus Punch Take 2

Remember that hibiscus syrup recipe I posted a few weeks ago? I made punch out of it the other night. It was delicious - light, cool, refreshing, and a lovely shade of red. Try this instead of that kidney-stain punch mix next time you want a fun party drink.

Look for dried hibiscus flowers online or at a local Latino grocery store. They make a really fun syrup with a sweet floral flavor. If you want to make Hawaiian punch that tastes like the name brand, try the recipe with the Hibiscus Syrup Take 2. Or try this recipe. It's a lemon/lime/orange-ade with mint and hibiscus.

And here is another version of the punch.

Hibiscus Punch Take 2

2/3 c. hibiscus syrup (the kind made with ginger and lemon)
1 quart ice
1 quart cold water
2 cans lemon-lime soda

Mix everything. Serve immediately.

Makes about 3 quarts.