Recipe Request – Hibiscus Syrup.



When ‘Oscar’ and I attended the Michelin Gala in San Francisco, we were greeted at the door with the most luscious delicious decadent ruby-colored sparkling wine cocktail. I had to know what it was, so I asked one of the bartenders as he made my third drink— yes, my third. Occasionally, if something is really good, I will indulge.

He showed me a bottle of hibiscus syrup complete with hibiscus blossoms floating around the bottom of the bottle like little red octopi. So cute! Except I refuse to eat octopi because I can’t bring myself to eat anything as smart or smarter than a dog. And there’s the matter of, you know, tentacles…

Regardless, within hours after the gala I’d found an online distributor for dried hibiscus blossoms and I’d ordered 16 ounces, which, frankly, is a shitload of hibiscus blossoms. Which I guess means I’ll be drinking a shitload of sparkling wine with hibiscus syrup. I’ve already begun. Check out Mountain Rose Herbs. They have some pretty pretty edibles.

Using 1 cup barely made a dent.

Using 1 cup barely made a dent.

After studying the matter for a few days, this is the version I created. I may add lemon peel to the next batch.

Hibiscus Syrup

1 cup dried hibiscus blossoms – press into a 1 cup measure

4 cups water

1 cup sugar

4 whole cloves

Put all ingredients into a saucepan. Bring to a simmer. Turn the heat way down and cover. Barely simmer for 15 minutes. Turn off the stove and let the syrup sit, covered, for another 5 minutes. Let cool. Strain and pour the syrup into jars. Toss the whole cloves but return the blossoms to the syrup. Refrigerate. Add to sparkling wine or sparkling water as desired.

This is great stuff. Opened a whole new world of drinking for me.

Sparkly fun!

Sparkly fun!









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11 Responses to Recipe Request – Hibiscus Syrup.

  1. anny cook says:

    Now THIS sounds delish! <3

  2. It is delish! Feel free to improvise Sandra and Anny!

  3. Amber Skyze says:

    Thanks for sharing…sounds yummy.

  4. You’re welcome, Amber!

  5. Roberta says:

    I think I am going to be making this…… soon as I can get out and there is no snow or ice on the ground…..and temps are above 25 at least…….which means March at earliest.

    Kidding aside…thanks for sharing recipe. :)

  6. Well, Roberta, you gotta buy the blossoms online anyway… ;)

  7. We had hibiscus syrup added to champagne at a friend’s celebration party, and it was wonderful.
    She also had hibiscus blossoms accenting the Gouda cheese with hibiscus syrup dripped over the top. It was good, too. She has this thing about anything with hibiscus; when she was a young girl her godmother told her the hibiscus blossoms were her very own lucky flowers and she should never forget that.
    Considering that she’d just sold two paintings and been commissioned to paint a mural, I don’t doubt her godmother’s prediction at all. (Oh, and all of her paintings have a very tiny hibiscus blossom painted in the corner under her signature.) Never change a winning game, you know.

  8. What a lovely and original idea! That’s what’s so great about us foodies, we always find a way to learn and be inspired… Lovely post Julia!!!

  9. Oh Marylin, that sounds like so much fun! It doesn’t taste flowery at all, does it… fruity!

  10. The syrup is so pretty, Stephane. Gorgeous added to sparkling wine.