Flower power hibiscus syrup is a great refreshing beverage. On my way to my favorite Carniceria & Taqueria, I purchased a bag of dry hibiscus flowers. Next time you are at a Latin market look for “Flor de Jamaica” that’s what the dried hibiscus flower is called; awesome stuff, used for making Aqua Fresca Jamaica. The hibiscus syrup is a simple infusion made with sugar, lemon zest, dried hibiscus flowers, and water.
Aqua Fresca, Spanish for freshwater is served by vendors, in bodegas and at eateries throughout Central America, Mexico, the Caribbean, and taquerias around the U.S. They are made by combining fresh fruits, seeds, and in this case flowers, with sugar and water.
Hibiscus syrup served over ice with sparkling water with a lemon slice is my favorite for the summer months, an awesome refreshing beverage, slightly tart with a hint of cranberry, loaded with vitamin C.
To make simple syrup as the name implies is very simple to make, basically, there are 3 different versions:
- Thin Simple Syrup — A ratio of 3 parts water to 1 part sugar — used to glaze cakes and cookies.
- Medium Simple Syrup – A ratio of 2 parts water to 1 part sugar — used to make sweetened beverages and iced tea.
- Thick or Rich Simple Syrup (basic simple syrup) — A ratio of 1 part water to 1 part sugar — this is used as the basis for cold fruit drinks and cocktails, also used to make candied fruit.
For iced tea or agua fresca, I use medium syrup. However, if you feel like having a Hibiscus Absolute Cosmo, I recommend the ticker version.
During the summer months, I make big jugs of chilled tea, served over ice with a lemon slice and a splash of hibiscus syrup, or use sparkling water with a splash of hibiscus syrup.
Hibiscus syrup makes a great gift, easy to make, and packed in a nice bottle it brings mindfulness and attention to the experience of giving a mindful gift.
Flower Power: Hibiscus Syrup
- 16 oz water
- 1 cup cane sugar
- 1 cup hibiscus flower dry
- 1 tsp lemon zest
- Bring water to a boil, add the sugar, reduce heat to a simmer, and stir until sugar is dissolved16 oz water, 1 cup cane sugar
- Add hibiscus lemon zest, turn off the heat, and steep for 20 more minutes, strain through a sieve, and store the syrup concentrate in the refrigerator.1 cup hibiscus flower, 1 tsp lemon zest
- Syrup can be stored for up to 3 weeks in a refrigerator sealed container
Nutrition information is calculated using an ingredient database and should be considered an estimate