Francisco Migoya

Chilled Hibiscus Soup

Preparation info
    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 250 g / 8.82 oz hibiscus flowers (dried)
  • 1.25 kg / 2

Method

  1. Combine the hibiscus with the water in a saucepan.
  2. Bring to a boil and let the hibiscus steep for 5 minutes.
  3. Add sugar to taste, whisking until the sugar has dissolved. Let the liquid cool.
  4. Strain through a fine-mesh strainer to remove the flowers. Reserve 20 of the flowers for crystallizing.