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