This hibiscus syrup is sweet, tart, and floral. Perfect for keeping on hand for adding extra zing and beautiful ruby red color to margaritas, rum punches, and daiquiris. Or just pour over ice and add club soda for a delicious fresh soda.
Ingredients
- 2 cups water
- 0.5 cups white sugar
- 0.33 cups dried hibiscus flowers
- 0.25 cups brown sugar
- 1 piece fresh ginger root , 1/2 inch
- 1 lemon , zested
Instructions
-
1
Bring water, white sugar, hibiscus, brown sugar, ginger, and lemon zest to a boil. Reduce heat and let simmer until sugars dissolve and flowers soften, about 10 minutes. Remove from heat and steep syrup until flavors combine, about 5 minutes.
-
2
Strain syrup into a container through a fine-mesh strainer, pressing solids with a spoon to extract as much liquid as possible. Discard solids.
-
3
Store syrup in the refrigerator for up to 2 weeks.
Nutrition Facts
Per serving
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