Hibiscus Syrup
Bar Prep • syrup
Description
A tart, floral concentrated syrup made from dried hibiscus flowers (known as flor de jamaica or karkadé). Use to sweeten and color cocktails, mocktails, sodas, and desserts.
History
Hibiscus beverages have long histories across West Africa, the Middle East (karkadé), and Latin America (agua de jamaica). This syrup adapts those traditional infusions into a concentrated sweetener for modern cocktails and drinks.
Instructions
Step 1.
Ingredients:
- 1 cup (about 25–30 g) dried hibiscus flowers
- 2 cups (480 ml) water
- 1 to 1 1/2 cups (200–300 g) granulated sugar (adjust to taste)
- Optional: 1 tablespoon fresh lemon or lime juice OR 1/2 teaspoon food-grade citric acid (brightens flavor and helps preservation)
- 1 cup (about 25–30 g) dried hibiscus flowers
- 2 cups (480 ml) water
- 1 to 1 1/2 cups (200–300 g) granulated sugar (adjust to taste)
- Optional: 1 tablespoon fresh lemon or lime juice OR 1/2 teaspoon food-grade citric acid (brightens flavor and helps preservation)
Step 2.
Steps:
1. Rinse the dried hibiscus briefly in a fine-mesh sieve to remove dust.
2. In a saucepan, bring 2 cups (480 ml) water to a gentle simmer (do not need a rolling boil).
3. Remove from heat and add the rinsed hibiscus flowers. Cover and steep for 15 minutes (longer for deeper color/flavor, up to 25 minutes).
4. Strain the infusion through a fine mesh sieve or cheesecloth into a clean bowl, pressing gently on the solids to extract liquid. Discard solids.
5. Return the warm hibiscus infusion to the saucepan. Add the sugar and heat gently, stirring until all sugar dissolves (do not boil aggressively). If using citrus juice or citric acid, stir it in now.
6. Taste and adjust sweetness: add more sugar while warm if desired. If too sweet, dilute with a little water.
7. Cool to room temperature, then transfer to a sterilized glass bottle or jar. Seal and refrigerate.
1. Rinse the dried hibiscus briefly in a fine-mesh sieve to remove dust.
2. In a saucepan, bring 2 cups (480 ml) water to a gentle simmer (do not need a rolling boil).
3. Remove from heat and add the rinsed hibiscus flowers. Cover and steep for 15 minutes (longer for deeper color/flavor, up to 25 minutes).
4. Strain the infusion through a fine mesh sieve or cheesecloth into a clean bowl, pressing gently on the solids to extract liquid. Discard solids.
5. Return the warm hibiscus infusion to the saucepan. Add the sugar and heat gently, stirring until all sugar dissolves (do not boil aggressively). If using citrus juice or citric acid, stir it in now.
6. Taste and adjust sweetness: add more sugar while warm if desired. If too sweet, dilute with a little water.
7. Cool to room temperature, then transfer to a sterilized glass bottle or jar. Seal and refrigerate.
Step 3.
Usage: Start cocktails with 1/4–1/2 oz (7–15 ml) for light floral notes; scale to taste. Also dilute with soda or use in non-alcoholic drinks.
Step 4.
Tips:
- For a thicker, longer-lasting syrup, use up to 1.5 cups sugar. For a lighter syrup, use 1 cup.
- To extend shelf life, use citric acid (1/2 tsp) or increase sugar; always keep refrigerated and use clean utensils when dispensing.
- You can make an invert-style syrup (heat sugar with a small amount of water then add hibiscus) for smoother texture, but the method above is simplest.
- For a thicker, longer-lasting syrup, use up to 1.5 cups sugar. For a lighter syrup, use 1 cup.
- To extend shelf life, use citric acid (1/2 tsp) or increase sugar; always keep refrigerated and use clean utensils when dispensing.
- You can make an invert-style syrup (heat sugar with a small amount of water then add hibiscus) for smoother texture, but the method above is simplest.
Storage
Keep refrigerated in a sterilized airtight glass bottle or jar. Use clean utensils to dispense. Will keep ~14 days refrigerated; can be frozen in ice cube trays for up to 6 months. Adding citric acid or higher sugar can slightly extend refrigerated shelf life.