Liven up your cocktails and mocktails with a fresh and floral Hibiscus Syrup. These fuchsia and dark red flowers lend their earthy, floral flavor to any drink you try it in.
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About this Hibiscus Syrup recipe
Trying unique flavors at cocktail bars is a great way to find out more about what you like and don’t like. It can be hit or miss, but for me it’s usually a hit!
The first time I tried a hibiscus margarita, I needed to recreate that magic at home. The best way to do that is with infusions like this hibiscus simple syrup.
Not only does bear a beautifully vibrant, deep, magenta color, hibiscus syrup adds a bold flavor that’s almost bittersweet and cranberry-like.
You can use this syrup in all kinds of drinks that call for simple syrup, from hibiscus tea to lemonade to creative cocktails. It is super simple and easy to put together.
More floral syrup recipes: Butterfly Pea Flower Syrup • Lavender Syrup • Elderflower Syrup
Why you’ll love this recipe
Let me tell you why this hibiscus syrup recipe is going to be your new favorite addition to your home bar:
- Hibiscus adds a floral twist to the classic margarita and so many other cocktails.
- This rich, exotic syrup adds a bold flavor to anything you use it in.
- Finally, this recipe is easy for beginner bartenders to make at home.
Tools & equipment
You don’t need a lot to make simple syrup at home. Grab a medium saucepan to prepare the hibiscus syrup. A fine-mesh strainer * will help to strain out any solids, keeping your syrup smooth.
The other thing you need is something to store it in. You’ll want to get an airtight container to keep your syrups in — they must be stored in the fridge. A set of mason jars is a wise investment if you like making syrups. You can even add a mason jar pour spout lid to your jar for easy pouring.
favorite syrup storage
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Ingredients
You can find all the ingredients for hibiscus margarita at your local supermarket and liquor store. Here’s what you’ll need to make this recipe:
- hibiscus flowers
- water
- granulated sugar
Substitutions & variations
Make it work for you! Here are some easy ways to modify this recipe:
- Spicy hibiscus syrup: Add some jalapeño slices à la this jalapeño syrup to make a spicy version of this syrup.
- Sugar swaps: Use honey, brown sugar or agave nectar * instead of granulated sugar. The red color that the hibiscus flowers bring is so deep, it shouldn’t affect the color much.
- Other flowers and flavors: You can swap in some or all of the dried hibiscus flowers * for another floral flavor. You can also add fresh mint or other herbs into the mix as it steeps.
Instructions
You can make this hibiscus syrup recipe in a few simple steps:
Add hibiscus and water to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to a simmer for 15 minutes. Remove from heat.
Strain the hot liquid through a fine-mesh sieve * to remove the flowers and any solids. Measure the remaining liquid, then return it to the pot over medium heat. Measure out the same amount of sugar as the liquid. Stir until completely dissolved.
Remove from heat and let cool completely. Store in a clean, food-safe, airtight container such as a mason jar in the refrigerate for up to 1 month.
Tips & tricks
For the best results, keep these key tips in mind while making this hibiscus syrup recipe:
- Strain the flowers out before adding sugar to avoid over-extraction and bitterness.
- Store the finished syrup in a clean, airtight bottle in the fridge for up to two weeks.
- Try it in just about any recipe that calls for simple syrup!
Storage tips & shelf life
Since this homemade, floral simple syrup doesn’t have a stabilizer, it is best to store it in an airtight container in the fridge. It will last up to 2 weeks when stored in the fridge.
You can also freeze simple syrup! If you need more ideas, I have a whole post with the best tips and tricks on how to store simple syrup.
How to use Hibiscus Syrup
Once you have your hibiscus syrup, there are so many ways to use it! It goes well with citrus, herbs and
Cocktails: Use it instead of simple syrup in your favorite drink recipes, like the classic margarita or a paloma. It would also take the old standby, the whiskey sour, up a notch.
Mocktails: Use it to make a margarita mocktail. It would also be good stirred into agua fresca or lemonade.
Tea: Stir this floral syrup into iced green tea or even a squeeze of lemon and hot water for a quick, colorful twist on a tea latte or herbal tonic.
FAQ
Dried hibiscus flowers are typically used because they’re more concentrated and shelf-stable. Fresh petals can be used but may have a milder flavor. Also, be certain they are pesticide-free and food-safe.
Hibiscus is generally safe, but people with allergies to pollen or certain flowers may want to use caution. It’s also wise to consult a doctor if you’re pregnant or taking medication, as hibiscus can interact with some prescriptions.
More summer syrup recipes
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Hibiscus Syrup
ingredients
- ⅓ cup dried hibiscus flowers
- 1½ cups water
- ¾ cup sugar
instructions
- Add hibiscus and water to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to a simmer for 15 minutes. Remove from heat.
- Strain the hot liquid through a fine-mesh sieve * to remove the flowers and any solids. Measure the remaining liquid, then return it to the pot over medium heat. Measure out the same amount of sugar as the liquid. Stir until completely dissolved.
- Remove from heat and let cool completely.
- Store in a clean, food-safe, airtight container such as a mason jar in the refrigerate for up to 1 month.
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