Hibiscus Syrup
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We have been looking for Roselle/Rosa de Jamaica/Hibiscus for quite a few months now, but didn’t quite find anything suitable. So, I decided to try it out for myself. So here it is, Hibiscus Syrup.
This is great for pancakes, ice cream and fruits, and also as a beverage base. However, I will be trying it out on some savory dishes as well; I’ll be posting on that soon.
Helga
Hibiscus Syrup
A The Foodies’ Kitchen Recipe
Yield: About 2 cups
Ingredients:
2 cups dried roselle flowers
2 ½ cups water
2 ½ cups sugar
Procedure:
- Mix the water and the sugar in a medium pot. Add the Roselle flowers. Let it boil for 20 minutes over medium heat.
- Remove the roselle flowers with a slotted spoon, and let the syrup boil for 40 minutes longer over medium heat. Stir it every once in a while to prevent it from sticking and watch that the temperature isn’t too high. Let it simmer with a light boil.
- Check for the consistency, dip a spoon in it and it should lightly cover it.
- Pass it through a sieve and then bottle it up, and let it cool before putting in the refrigerator.
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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)
Comments (6)
Sandy Troy Pennington
January 8, 2014 at 11:25 am
Have you tried to do a Roselle vinegar? I’ve done a blackberry vinegar.. but was looking for some Roselle vinegar recipes. If you have a vinegar recipe for Roselle I would love to see it. Thanks so much. I’ve been making Roselle jam and sauce for years – I grow my own Roselle. Thanks.
Kitty
January 8, 2014 at 4:04 pm
Hi Sandy!
We haven’t tried Roselle Vinegar, but we will! I already have a couple of reference recipes lined up so we can try it out. Thanks for the idea! :)
Kitty
Sandy Troy Pennington
January 9, 2014 at 6:57 pm
Would love to here how your trials go with Roselle vinegar. I love growing Roselle… and would love to see any good recipes you come up with.
Kitty
January 25, 2014 at 3:20 pm
Hi Sandy! Just to let you know that we are working on the Roselle Vinegar! We made it a couple of days ago, and we’re just waiting for it to infuse and we will come back with our findings!
Sandy Troy Pennington
January 25, 2014 at 4:30 pm
great news… thanks for keeping me in the loop…I’ll be curious if you are using dry store bought roselle … or do you have fresh on hand. Here in southwest FL.. my roselle crop is now over.. no more harvests for me till next fall 2014. regards.
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