Wild Hibiscus Flowers In Syrup 250G

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By using high-quality dried hibiscus flowers and simple ingredients such as sugar and water, you can create a delicious and versatile syrup that can be used in a variety of ways. Hibiscus Limeade- A super simple, refreshing recipe that kid's and adults will love all Spring and Summer long! Follow the link for our recipe. Hibiscus flowers are tropical flowers native to Asia and the Pacific Islands. They are also known as rose mallow, rose of Sharon or Jamaican Sorrel, with Sorrel being the Jamaican name for a type of hibiscus flower known as the Roselle. Use white sugar only. This can be granulated or caster sugar but avoid golden or brown sugars as they will impart flavours not suited to this hibiscus simple syrup.

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chevron_left Previous chevron_right Next zoom_in Hover over image to zoom swipe Swipe for more media We absolutely love hibiscus tea on this homestead. My husband drinks many cups each day as hibiscus tea is a great way to naturally lower blood pressure. I decided to have a little fun with the hibiscus and make a simple syrup out of the dried flowers. Dried Hibiscus Flowers: These are the star ingredient and provide a distinctive floral flavour and vibrant red colour to the syrup. When selecting dried hibiscus flowers, look for organic, whole flowers without any additives or preservatives. You can find them at specialty stores, health food stores, or online. Hibiscus simple syrup will turn bitter if the flowers are left to infuse for too long. Aim to infuse them in the syrup for 15-20 minutes and do not exceed 30 minutes.

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Inside this jewel of a jar are some rather remarkable Australian flora to add to drinks; pop the lid and you’ll discover 11 little hibiscus flowers that turn on the charm when placed in a glass of sparkly champagne or Prosecco… Drenched in deep red hibiscus syrup, they’re perfect for any special dinner, party or celebration, and guests will gaze in wonder as the fizz makes the petals open up as if by magic, revealing a pretty hibiscus bloom and a glass of bubbly with a delicate pink blush. In a small sauce pot, bring 1 Cup (250 milliliters) of water to a boil. Remove from heat and add in granulated sugar. Stir until sugar is completely dissolved and the syrup is clear. I’ve also made hibiscus simple syrup with honey before (hello hibiscus honey mint julep. i miss you.) If you are not feeling like using the granulated sugar, no hard feelings. Use honeyinstead!

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Taste: it’s a lively combination of tangy and bold flavours akin to a blend of cranberries, raspberries and citrus fruits. As a topping for ice cream or yogurt: Drizzle the syrup over your favourite ice cream or yogurt for a sweet and tangy twist. Hibiscus Soda - Simply add a little hibiscus syrup into soda water for a simple and delicious drink! Gorgeous, too! - Scroll up to see the pic. Hibiscus Royale– pour a small amount of syrup into a champagne flute and top with champagne (or sparkling wine for a purse-friendly option).Sometimes called Rosella, Hibiscus Sabdariffa is native to the tropical belt of Australia and is thought to have been brought to the northern shores by Indonesian fishermen thousands of years ago – it’s a fast-growing plant that’s rich in vitamin C and quite different to the ornate (and non-edible) European garden variety. Grown and harvested without pesticides or chemicals, they’ve been named as ‘Wild’ Hibiscus by the founders of the company that first farmed them in the Blue Mountains of Queensland. Now that their popularity has grown, and needing to fulfil a worldwide demand, the Wild Hibiscus Company chases the sunshine across Australasia, enabling rural farming communities to gain from this rapid-growing flower that can take as little as three months from planting to harvest and can be easily alternated with other food crops that will benefit the region. If you prefer a sweeter syrup, add more sugar to taste. For a less sweet syrup, reduce the amount of sugar used. This easy, homemade simple syrup recipe is naturally-colored and flavored with dried hibiscus flowers. Making this recipe with dried red hibiscus flowers gives this syrup a bright and vibrant color. Generally, hibiscus flower syrup is safe for most people to consume. However, it can adversely interact with certain medications, such as blood pressure medications and anti-malaria drugs. Hibiscus has a nice flavor that is pleasant to drink on its own or in sweet (or sometimes savory) preparations. The beautiful flowers have a touch of sweetness, floral flavors, and hints of tart fruit - like cranberry and/or pomegranate.