Hibiscus Syrup

• 1 cup water
• ⅓ cup dried hibiscus flowers
• 1 cup

In a small saucepan over medium heat, bring the water to a simmer. Remove from the heat, add the hibiscus flowers, cover the pan, and let steep for 5 minutes.

Immediately strain through a fine-mesh sieve into a bowl. Add the sugar to the hot infused liquid and whisk until dissolved. Transfer to an airtight container, label, and refrigerate. The syrup will keep for up to 3 weeks.