Best 6 Hibiscus Ginger Syrup Recipes

HIBISCUS SYRUP

Steps:

• Bring water, white sugar, hibiscus, brown sugar, ginger, and lemon zest to a boil. Reduce heat and let simmer until sugars dissolve and flowers soften, about 10 minutes. Remove from heat and steep syrup until flavors combine, about 5 minutes.
• Strain syrup into a container through a fine-mesh strainer, pressing solids with a spoon to extract as much liquid as possible. Discard solids.

HIBISCUS-GINGER SYRUP

Steps:

• Combine sugar, cloves, ginger, and 4 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat -- boiling will make the syrup cloudy). Remove from heat; let steep 10 minutes. Stir in hibiscus leaves; let steep another 35 minutes.
• Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.

GINGER HIBISCUS MARGARITAS

Steps:

• For the syrup: Put the sugar, water, hibiscus flowers, and ginger in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Remove from the heat and set aside to steep for 30 minutes. Strain and refrigerate until chilled.
• To make the cocktail: Combine the tequila, 2 cups of the hibiscus syrup, lime juice, and orange liqueur in a large pitcher. (The margarita can be made up to this point a day ahead and refrigerated.)
• To serve, fill a cocktail shaker halfway with ice, add the some of the margarita and shake until chilled. Strain and serve straight-up in a cocktail glass garnished with lime slices. Alternatively, serve over ice in a rocks glass.

HIBISCUS GIN-AND-TONIC

Steps:

• Bring the hibiscus flowers, sugar and 1/2 cup water to a boil in a small saucepan. Reduce the heat to medium and simmer, stirring, until the sugar is dissolved, about 2 minutes. Transfer to a small bowl and refrigerate until chilled, at least 1 hour or overnight.
• Strain the hibiscus syrup into a liquid measuring cup, reserving some of the flowers for garnish. Combine the gin, lemon juice and 1/4 cup of the hibiscus syrup in a small pitcher. Stir in the tonic. Add more hibiscus syrup to taste.
• Fill 4 glasses with ice. Pour in the cocktail and garnish with the reserved hibiscus flowers.

HIBISCUS SYRUP

Steps:

• Bring 5 cups water and sugar to a boil in a medium saucepan. Stir until sugar is dissolved. Remove from heat; stir in flowers and lemon zest. Cover, and let steep for 1 hour.
• Fill a large bowl with ice and water; set aside. Strain syrup, and discard solids. Chill in the ice bath. When cool, stir in lemon juice. Keep refrigerated up to 1 week.

HIBISCUS GINGER ALE

Steps:

• Add the hibiscus, gingerroot, sugar, lemon juice, salt, and 1 cup water to a small saucepan and stir to combine. Bring just to a boil over high heat. Stir to make sure all the sugar has dissolved. Take off heat and steep for 20 minutes. Strain the syrup into a jar, squeezing the solids to extract maximum flavor. Discard the flowers and gingerroot.
• To make soda, stir 3 tablespoons of syrup into 8 ounces of cold carbonated water.
• The syrup will keep for 2 weeks in the fridge, but the flavor of syrups made with fresh flowers may change after a few days.