This ruby red hibiscus syrup has sweet, tart and floral accents that will add extra zing and a beautiful colour to your homemade cocktails.
1 person made this
100g granulated sugar
3g dried hibiscus flowers
35g soft brown sugar
1 (1cm) piece fresh ginger, thinly sliced
1 lemon, zested
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Method Prep:5min › Cook:15min › Extra time:5min › Ready in:25min
Bring water, sugar, hibiscus, brown sugar, ginger and lemon zest to the boil. Reduce heat and let simmer until sugars dissolve and flowers soften, about 10 minutes. Remove from heat and steep syrup until flavours combine, about 5 minutes.
Strain syrup into a container through a fine-mesh sieve, pressing solids with a spoon to extract as much liquid as possible. Discard solids.