This gorgeous dark floral ruby red syrup is a must for your pantry. Sweeten desserts, teas, winter fruits with a dash of it. Add a splash to a winter cocktail or chilled glass of Prosecco.


Read my Holiday/Winter 2015 issue!

Makes 1 1⁄2 cups

You will need:
1 cup fine white sugar
1 cup water
1⁄2 cup dried hibiscus flowers
  1. Bring the sugar and water to a boil over a medium-high heat.
  2. Reduce the heat and simmer for 5 minutes, stirring occasionally until the sugar has dissolved.
  3. Add the hibiscus flowers and continue to cook for another 5 minutes.
  4. Remove from the heat and cool completely.
  5. Strain and reserve the flowers for garnishing.
  6. Store in the fridge in an airtight container for up to 1 month.

TIP:

Photography by Photography by Staci Valentine

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