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Hibiscus Simple Syrup is the perfect make-ahead sweetener to have on hand during the holidays. As the name implies, it’s simple to make, colourful to look at, and keeps up to 4 weeks in the fridge. Use this syrup to jazz up plain cocktails or sweeten holiday drinks and teas. The bonus? Hibiscus is very high in vitamin C with a tartness that balances the sweetness of sugar. Hibiscus Simple Syrup makes a festive addition to any holiday drink table – but don’t stop there. This syrup makes a delicious sweetener for summertime iced teas and drinks!


Hibiscus Simple Syrup

Makes 2 cups of syrup

• 2 cups of pure, filtered water
• ½ heaped cup of dried organic hibiscus flowers
• 2 cups of organic raw sugar
OPTIONAL: Cinnamon stick

• Add water, hibiscus and cinnamon stick if using to a small saucepan. Bring to a boil, then remove from heat and cover. Steep for 20 minutes
• Strain into a bowl through a fine sieve, being careful not to include any sediment that may be in the bottom of the saucepan. Rinse out the saucepan.
• Put the strained hibiscus liquid back in the saucepan and add in the sugar
• Return the saucepan to the heat and bring to a boil. Lower heat and simmer for 5 minutes until all the sugar is dissolved and the syrup has thickened slightly
• Remove from heat and allow the syrup to cool. Once cooled transfer to an airtight glass bottle or glass container. Keep stored in the fridge and use as needed

• Substitute the hibiscus with ½ cup of organic Rose Petals or ¼ cup of organic Lavender for an equally delicious simple syrup. Add a squeeze of fresh lemon juice to brighten the syrup or adjust the colour
• Add fresh or thawed raspberries or strawberries to a cup of vanilla yogurt or ice cream. Drizzle with hibiscus syrup and top with toasted sliced almonds
• Use hibiscus syrup as the sweetener in homemade vinaigrette
• Drizzle hibiscus syrup over fruit salad
• Poach winter fruits in a mixture of hibiscus simple syrup and water. Use a 1 to 1 ratio of syrup to water