Hibiscus Syrup

Photo: Sang An
1 quart

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


  • 1 ½ 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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