Homemade Hibiscus Syrup

1-hibiscus-syrup-lolas-cocinaJanuary has been a month of birthday celebrations and it concludes with mine on the 29th and Amado’s on the 30th. I hosted a brunch for Amado on Saturday and wanted it to be an adult-friendly affair so we set up a waffle and bionico (Mexican fruit salad) bar for the niños and a taco bar for their parents. What did we drink, you ask? Flavored milks and agua fresca for the kids and the 21 and over crew sipped on hibiscus mimosas.

hibiscus-mimosa-lolas-cocina

The key ingredient in the mimosas — aside from the bubbly – is homemade hibiscus syrup. The sweet-tart flavor combination always has guests asking for more. I suggest you make a double batch of syrup because it adds a touch of sass to ice cream, cocktails, fruit, waffles, and pancakes. Mix it into sparkling water for an elegant, grownup soda.

Ingredients:
2 cups sugar
2 cups water
1 cup dried hibiscus flowers

Method:

  1. In a medium-sized saucepan, bring sugar, water, and flowers to a boil over medium heat. Lower heat and mix occasionally, until sugar is dissolved, about 10 minutes.
  2. Remove from heat and cool completely before straining flowers and pouring syrup into an airtight bottle with a cap. Keep refrigerated and syrup should keep for at least two months.
  3. To make a hibiscus mimosa, fill champagne flute with sparkling wine or champagne and mix in 1-2 tablespoons of hibiscus syrup.

Save

Tags:

Categories: Aguas Frescas and Drinks, Desserts and Popsicles, Featured Recipes

No comments yet.

COMMENTS

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: