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Hibiscus Syrup

  • Prep Time: 10 minutes
  • Total Time: 2 days
  • Yield: 1 quart (4 cups)


  • 2 cups granulated sugar
  • 2 cups water
  • 1 cup hibiscus flowers (found at specialty food markets)


  • In a medium-size sauce pan combine the sugar and water and bring up to a simmer. Once simmering, remove from the heat and stir until the sugar disolves then add the hibiscus flowers. Let cool. Transfer to a jar and let stand, refrigerated for 1 to 2 days. Strain the syrup, discard the hibiscus flowers and transfer the syrup to glass bottles or jars.

    The syrup can be kept in the refrigerator for up to 1 month.