Deborah Schneider

Hibiscus Syrup

Preparation info
  • Makes about

    3½ cups

    .
    • Difficulty

      Easy

Appears in
Amor y Tacos
Amor y Tacos

By Deborah Schneider

Published 2010

  • About

Use this syrup as a base for drinks or freeze it into a delicious sorbet.

Ingredients

  • 4 cups water
  • 2 cups white sugar
  • 2 cups

Method

  1. Combine all ingredients in a saucepan and simmer over low heat until the sugar is dissolved, stirring often. Cook at a slow simmer for 30 minutes.
  2. Let stand for 2 hours (or as long as overnight), then strain into a storage jar, pressing down on the flowers. Keeps indefinitely refrigerated.