Hibiscus Simple Syrup

1          cup filtered water

1          cup granulated white sugar

1          generous cup dried hibiscus flowers

Place the water and the sugar in a small heavy-bottomed saucepan.  Set over medium-high heat and let it come to a soft boil.  When there are a lot of small bubbles in the mixture, add the hibiscus flowers, stir them gently to make sure that they are submerged.  Immediately, turn off the heat.  Note: You do not want the sugar to boil and caramelize or it will ruin the flavor of the hibiscus. 

Let sit for a couple of hours.  Strain into a clean glass jar and set aside.

Will keep in the refrigerator for a month, but you will use it all before then.  It’s also great just to flavor plain seltzer or sparkling water or use as a base for aqua fresca.

ALL RECIPES ©ELIZABETH KARMEL 2020