Herb & floral syrup
Hibiscus Syrup
Ruby red, tart like cranberry, and done in 20 minutes.
- 25 min total
- 1½ cups360 ml
- Keeps 2 weeks
Quick answer
Hibiscus syrup is a ruby-red syrup made by steeping dried hibiscus flowers, then sweetening the tea 1:1 with sugar. Steep ⅓ cup dried hibiscus in 1¼ cups just-boiled water for 15 minutes, strain, and dissolve 1 cup sugar into the tea.
Dried hibiscus, sold as flor de Jamaica in Latin markets, is one of the easiest flowers to work with. It gives up its color and cranberry-like tartness in minutes and never turns soapy. The only way to ruin it is to steep it too long, which pulls out a bitter, tannic edge.
We steep the flowers in plain water first and sweeten afterward. That way the flowers soak up water instead of your syrup, and you get a predictable 1:1 syrup every time.
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The recipe
Hibiscus Syrup
Ingredients for 1½ cups360 ml
You’ll need: small saucepan, dried hibiscus, fine-mesh strainer, swing-top bottle, pitchersmall saucepan, dried hibiscus, fine-mesh strainer, swing-top bottle, pitcher
Method
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Boil the water
Bring the water to a boil in a small saucepan, then take it off the heat and stir in the hibiscus.
1¼ cups300 ml water1⁄3 cup20 g dried hibiscus flowers
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Steep
Cover and steep for 15 minutes. The liquid turns deep crimson almost immediately, but the flavor needs the full time.
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Strain
Strain into a measuring jug, pressing the flowers lightly. You should have about 1 cup (240 ml). If you have less, top it up with water.
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Sweeten
Return the tea to the pan, add the sugar and stir over low heat until it fully dissolves, about 2 minutes.
1 cup200 g granulated sugar
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Cool and bottle
Let it cool, then pour into a clean bottle and refrigerate.
Storage. Keep it sealed in the fridge for up to 2 weeks. Its natural acidity helps it keep well. Frozen cubes last 3 months. Throw it out if you see mold or it smells fermented.
Per 1 tbsp (15 ml): about 32 kcal, 8.3 g sugar (estimate).
How to use it
Hibiscus margarita
2 oz (60 ml) blanco tequila, 1 oz (30 ml) lime juice and ¾ oz (22 ml) hibiscus syrup, shaken. A salt rim is optional.
Quick agua de Jamaica
2 oz (60 ml) hibiscus syrup and 6 oz (180 ml) cold water over ice with a squeeze of lime.
Hibiscus spritz
½ oz (15 ml) hibiscus syrup topped with 4 oz (120 ml) prosecco or soda water.
Pink lemonade
1 part hibiscus syrup, 1 part lemon juice and 4 parts cold water. No food coloring needed.
Hibiscus G&T
½ oz (15 ml) syrup in a gin and tonic turns it rosy and adds a tart edge.
Classic drinks with Hibiscus syrup
Gear for this recipe
Takeya Flash Chill Iced Tea Maker (2 qt)
Brew hot, pour over ice, shake: iced tea in under a minute without dilution. Sweeten with hibiscus, peach or mint syrup.
Best for Iced tea by the pitcher
Glass Beverage Dispenser with Spigot (2 gal)
Best for Parties and showers
Breville Citrus Press Pro (800CPXL)
Best for Lemonade and citrus by the gallon
Amber Glass Swing-Top Bottles, 16 oz (6-pack)
Best for Light-sensitive, naturally coloured syrups
More gear for this recipe (4)
Otis Classic 16 oz Swing-Top Glass Bottles (6-pack)
Best for Storing and gifting any syrup
Frontier Co-op Organic Hibiscus Flowers, Cut & Sifted (1 lb)
Best for Hibiscus syrup
Cuisinart Fine Mesh Stainless Strainers (set of 3)
Best for Every infused or fruit syrup
Cuisinart Chef's Classic 1.5 qt Stainless Saucepan with Lid
Best for Every stovetop syrup
Tips for the best batch
- Don't steep longer than 20–30 minutes. The color won't get much deeper, but the bitterness will.
- Use plain white sugar. Brown sugars muddy hibiscus's bright color and tart fruit flavor.
- Hibiscus stains, so wipe drips off counters, wooden spoons and clothes quickly.
- No loose flowers? Six hibiscus tea bags replace the 20 g of dried flowers.
- Hibiscus is naturally acidic and brightens drinks like a splash of citrus, so you may need a little less lime.
Variations
Spiced sorrel-style
Add 1 cinnamon stick, 3 cloves and 15 g sliced fresh ginger to the steep for a Caribbean-style holiday syrup.
Hibiscus rose
Stir ½ tsp rose water into the cooled syrup for a floral, pink-lemonade-like flavor.
Hibiscus orange
Add 3 strips of orange peel to the steep for a rounder, sangria-like syrup.
Questions people ask
How long should I steep hibiscus for syrup?
15–20 minutes in just-boiled water. Going much past 30 minutes makes it bitter without adding color.
Where do I buy dried hibiscus flowers?
Latin American groceries (flor de Jamaica), Caribbean shops (sorrel), Middle Eastern markets (karkade), tea shops and online. Look for whole, deep-red flowers.
Why is my hibiscus syrup bitter?
It steeped too long, the flowers were squeezed hard, or too many were used. Dilute it with plain simple syrup to soften it.
Is hibiscus syrup the same as grenadine?
No. Grenadine is pomegranate syrup. Hibiscus is tarter and more floral, but it can stand in when you want a natural red color.
How long does hibiscus syrup last?
About 2 weeks in a sealed bottle in the fridge, or 3 months frozen.