The Hibiscus–a beautiful crimson flower, bursting with sweet and tart flavors–has been used as a natural herbal medicine in numerous cultures around the world for thousands of years. Loaded with antioxidants, the calyx of the hibiscus flower is often dried and steeped to be enjoyed as a cold or hot tea. Benefits include lowering blood pressure and cholesterol, improving heart health as well as fight bacterial infections.
It also makes a delicious syrup that may be added to sparkling water or wine and mixed in lemonade or cocktails. It is a syrup i go back to time and time again, so I thought i’d share it once and for all. Enjoy!
- 1 cup of water
- 1 cup maple syrup
- ¼ cup dried hibiscus flowers
- 1 inch ginger, peeled and grated
Add water, maple syrup, dried hibiscus, and ginger to a saucepan and bring to a boil, stirring frequently. Once at a boil, turn off heat and allow mixture to steep for at least 20 minutes, until all the sweetener has dissolved and the syrup is deep-magenta in color. Strain syrup through a fine mesh strainer and store for up to two weeks.
