Wild Hibiscus Flowers In Syrup 250G

Product Information

Chili - A dried chili pepper can add a nice spice and complexity to this syrup. Delicious in a Hibiscus Margarita! By using high-quality dried hibiscus flowers and simple ingredients such as sugar and water, you can create a delicious and versatile syrup that can be used in a variety of ways. Try to avoid stirring the syrup until the sugar has dissolved as stirring can lead to crystallisation. Swirl the pan if necessary. Water: Filtered water is preferred to ensure the syrup is free from any impurities that may affect the taste of the final product.

Hibiscus Syrup - Nourished Kitchen How to Make Hibiscus Syrup - Nourished Kitchen

Hibiscus flowers are tropical flowers native to Asia and the Pacific Islands. They are also known as rose mallow, rose of Sharon or Jamaican Sorrel, with Sorrel being the Jamaican name for a type of hibiscus flower known as the Roselle. As a topping for ice cream or yogurt: Drizzle the syrup over your favourite ice cream or yogurt for a sweet and tangy twist. Hibiscus syrup is a sweet, tart herbal remedy with a brilliant red color and vibrant flavor. Hibiscus has a cooling energy, which makes it a particularly refreshing herb to use in the summertime. When you stir a few spoonfuls of the syrup into sparkling water, it makes a nice drink similar to raspberry shrub, which also has a sweet-sour intensity.

Add it to a classic gin and tonic or vodka soda and there is no need to buy flavored spirits. Think of the money you’ll save!

Hibiscus Simple Syrup » The Thirsty Feast Homemade Hibiscus Simple Syrup » The Thirsty Feast

Sometimes called Rosella, Hibiscus Sabdariffa is native to the tropical belt of Australia and is thought to have been brought to the northern shores by Indonesian fishermen thousands of years ago – it’s a fast-growing plant that’s rich in vitamin C and quite different to the ornate (and non-edible) European garden variety. Grown and harvested without pesticides or chemicals, they’ve been named as ‘Wild’ Hibiscus by the founders of the company that first farmed them in the Blue Mountains of Queensland. Now that their popularity has grown, and needing to fulfil a worldwide demand, the Wild Hibiscus Company chases the sunshine across Australasia, enabling rural farming communities to gain from this rapid-growing flower that can take as little as three months from planting to harvest and can be easily alternated with other food crops that will benefit the region. If you prefer a sweeter syrup, add more sugar to taste. For a less sweet syrup, reduce the amount of sugar used. Now that we have our ingredients, it’s time to start making our hibiscus flowers in syrup. Here’s how to do it:

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Cost: you can buy hibiscus simple syrup, but it will be relatively expensive compared to making your own.