Best Hibiscus Ginger Syrup Recipes

Hibiscus Syrup image

Provided by Matt Wencl

Time 25m

Yield 12

Number Of Ingredients 6

2 cups water
½ cup white sugar
⅓ cup dried hibiscus flowers
¼ cup brown sugar
1 (1/2 inch) piece fresh ginger root, thinly sliced
1 lemon, zested

Steps:

Bring water, white sugar, hibiscus, brown sugar, ginger, and lemon zest to a boil. Reduce heat and let simmer until sugars dissolve and flowers soften, about 10 minutes. Remove from heat and steep syrup until flavors combine, about 5 minutes.
Strain syrup into a container through a fine-mesh strainer, pressing solids with a spoon to extract as much liquid as possible. Discard solids.

Nutrition Facts : Calories 44 calories, Carbohydrate 11.4 g, Sodium 2.1 mg, Sugar 11.3 g

Hibiscus-Ginger Syrup image

Provided by Martha Stewart

Time 2h

Yield Makes four 12-ounce bottles (about 6 cups)

Number Of Ingredients 4

4 cups sugar
24 whole cloves (1 teaspoon)
1 cup julienned fresh ginger (from a 4-ounce piece)
1 ounce dried hibiscus leaves (about 3/4 cup)

Steps:

Combine sugar, cloves, ginger, and 4 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat -- boiling will make the syrup cloudy). Remove from heat; let steep 10 minutes. Stir in hibiscus leaves; let steep another 35 minutes.
Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.