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Hibiscus Syrup

Use this recipe to make our Hibiscus Sorbet and Hibiscus Punch.

  • Yield: Makes 1 quart

Photography: Sang An

Source: Martha Stewart Living, March 2001


  • 1 1/2 cups sugar
  • 4 ounces dried hibiscus flowers
  • Zest and juice of 1 lemon


  1. Bring 5 cups water and sugar to a boil in a medium saucepan. Stir until sugar is dissolved. Remove from heat; stir in flowers and lemon zest. Cover, and let steep for 1 hour.

  2. Fill a large bowl with ice and water; set aside. Strain syrup, and discard solids. Chill in the ice bath. When cool, stir in lemon juice. Keep refrigerated up to 1 week.

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