10-Minute Hibiscus Syrup (Jarabe de Flor de Jamaica)
Hibiscus Syrup is a flavorful simple syrup made by infusing dry hibiscus flowers with water and sugar. The syrup takes on a deep pomegranate color, which looks lovely in cocktails, champagne and sparkling water. It’s also great served over ice cream, waffles, pancakes, and on fruit. Make this jarabe de flor de jamaica in just 10 minutes!
WHAT IS HIBISCUS?
Hibiscus, specifically Hibiscus sabdariffa, is a flowering plant known for its edible calyces (protective structure enclosing a flower bud’s base) used in Mexican cuisine. Known as “flor de jamaica,” these crimson red petals are dried and used in different recipes, agua de jamaica being among the most popular. Tart and floral, this herbal tea is commonly sweetened and served over ice, but I love drinking it unsweetened, too. I also like to use the rehydrated flowers in salads (they add sweet-tart flavor similar to dried cranberries), and in quesadillas, tacos, taquitos, and tostadas. They’re also great in sorbets and paletas!
BENEFITS OF FLOR DE JAMAICA
- Rich in Antioxidants: Hibiscus is packed with antioxidants that help combat free radicals, potentially reducing oxidative stress and inflammation in the body.
- Supports heart health: Studies suggest that hibiscus may contribute to lowering blood pressure and improving cholesterol levels, promoting cardiovascular health.
- Nutrient-rich: Hibiscus is rich in vitamin C, contributing to overall well-being and immune system support.
INGREDIENTS
- Dry hibiscus flowers: you can find these at your local Mexican grocery store or online.
- Sugar: I like using pure cane sugar for my recipes, but any granulated sugar will work.
- Water: I use a 1:1 sugar to water ratio for my simple syrup. If you want a thicker syrup, use a 2:1 ratio. If you want a runnier syrup, use a 0.5:1 ratio.
RECOMMENDED FOR THIS RECIPE
GLASS BOTTLES WITH LIDS
I love storing my syrups in these pretty glass bottles with lids both at home and for giving as gifts! VIEW PRODUCT
STEP-BY-STEP INSTRUCTIONS
1. BOIL INGREDIENTS
- In a small pot, bring flowers, sugar, and water to a boil over medium heat until sugar is dissolved, about 10 minutes.
- Remove from heat and cool completely.
2. STRAIN
- Using a fine-mesh sieve, strain syrup and reserve flowers to use in salads, if desired.
3. POUR INTO AIRTIGHT BOTTLE
- Using a funnel, pour syrup into an airtight bottle with a cap.
- Keep refrigerated and syrup should keep for at least two months.
STORAGE TIPS
Store hibiscus simple syrup in a sealed, airtight container in the refrigerator. Be sure to cool it before sealing! Use within a few weeks for optimal freshness, flavor, and quality.
HOW TO USE HIBISCUS SYRUP
- Homemade Hibiscus Soda: Mix with sparkling water for a gourmet hibiscus soda!
- Mocktail mixer: Combine hibiscus syrup with soda water, mint, and lime for a vibrant alcohol-free beverage.
- Pancake drizzle: Elevate your breakfast by pouring hibiscus syrup over pancakes or waffles for a fruity twist.
- Salad dressing: Create a unique vinaigrette by mixing hibiscus syrup with olive oil, balsamic vinegar, and a pinch of salt.
- Hibiscus iced tea elixir: Stir hibiscus syrup into iced tea for a sweet and tangy flavor profile with a beautiful crimson hue.
- Cocktails: Enhance cocktails like margaritas or mojitos by incorporating hibiscus syrup for a floral kick.
- Dessert glaze: Drizzle over desserts like cheesecake or vanilla ice cream for an elegant finishing touch.
- Marinade: Use as a base for a marinade, adding depth and sweetness.
- BBQ Sauce: Incorporate into a homemade BBQ sauce.
- Use as sugar substitute for recipes: Add to a fruit sorbet recipe or palette recipe in place of sugar for a sweet and slightly tart twist.
TO MAKE A HIBISCUS MIMOSA
The key ingredient in hibiscus 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.
- To make a hibiscus mimosa, fill champagne flute with sparkling wine or champagne and mix in 1-2 tablespoons of hibiscus syrup.
Once you try this recipe, check out my Piloncillo Syrup!
LOOKING FOR MORE INSPIRATION?
- Hibiscus Sangria Recipe + Holiday Madness
- Strawberry Hibiscus Sorbet
- Hibiscus Mint Mezcal Margarita
- Hibiscus Mango Popsicles | Paletas de Jamaica y Mango
- Hibiscus Limeade | Agua de Jamaica y Limón
- Hibiscus Iced Tea | Agua Fresca de Jamaica
10-Minute Hibiscus Syrup
Ingredients
- 2 cups sugar
- 2 cups water
- 1 cup dry hibiscus flowers
Instructions
- In a small pot, bring sugar, water, and flowers to a boil over medium heat. Lower heat and mix occasionally, until sugar is dissolved, about 10 minutes.
- 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.
- To make a hibiscus mimosa, fill champagne flute with sparkling wine or champagne and mix in 1-2 tablespoons of hibiscus syrup.
A Note from Lola
Nutrition
Recipe originally published January 30, 2017
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
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