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.

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.

Thursday Recipe - Hibiscus Syrup (and it's uses)

Last week I mentioned dried hibiscus flowers. I got mine in a basket from Bountiful Baskets. You can also buy them online, just Google "shop for dried hibiscus flowers" and you'll get a whole list. A pound is plenty, and go for the whole flowers.

When I got mine, the first thing I did was surf the web looking for ways to use them. I tried a couple of different things but this was the best recipe. If you have fresh mint growing in your yard, you're all set. I have apple mint, which has fuzzy leaves and a milder taste than a lot of mints. If you have spearmint or a really strong mint, just use less of it, unless you like strong mint flavor.

Oh, by the way, this is not a thick pancake syrup. It's a drink/flavoring syrup. My kids' first question was, "Are you going to make pancakes for it?" Nope, not that kind.

Hibiscus Syrup

1/2 lb dried whole hibiscus flowers, about 1 1/2 cups
1 cup fresh mint leaves
3 c. water
1 c. sugar

Put hibiscus and mint leaves in a 2 quart saucepan, cover with the water. Bring to boil. Cover the pan and let it steep for 20 minutes. Strain out the flowers and leaves. Return the liquid to the pan. It should be a lovely deep red color and smell fruity and flowery.

Add the sugar. Bring to a boil. Reduce heat and simmer for 20-40 minutes, until the liquid is reduced by about half and becomes like a thin syrup. Cool, then store in your refrigerator. It will thicken a little more and almost become a soft jelly. That's normal.

Hibiscus Ice Cream

3 c. vanilla ice cream mix (Russell's makes a great one out here in Utah, or you can use your favorite vanilla ice cream recipe. I have a smaller ice cream maker that only does about 5-6 c. of ice cream at a time, so feel free to adjust the amount of this recipe.)
1/4 c. hibiscus syrup

Pour both items into your ice cream maker. Freeze according to manufacturer's directions. This makes a lovely lavender colored ice cream.

Hibiscus Fruit Punch

4 lemons
1 orange
2 limes
1 c. hibiscus syrup
1 c. sugar

Juice lemons, orange, and limes. Pour into a gallon pitcher. You should have about 2 c. of juice total. Add hibiscus syrup and sugar. Stir well. Add ice and water to make three quarts. Stir again to make sure the sugar is dissolved and everything is mixed. If you want to boost the lemonade flavor, you can add a half cup or so of lemon juice.