Strawberry Hibiscus Syrup is slightly tart and fruity with a hint of sweetness. It’s amazing on pancakes, ice cream, cake, yogurt and fruit. A little thicker than a simple syrup, but go on and stir it into a vodka cocktail, champagne or punch as well.
Author: Compelled to Cook
Dried Hibiscus Flowers
Pure Vanilla Extract
In a medium saucepan bring Water (1 1/2 cup) to a simmer. Add Dried Hibiscus Flowers (3/4 cup) and bring back to a boil, stirring to soak all the hibiscus. Turn off heat and allow to steep for 10 to 15 minutes, stirring once or twice.
Strain through a fine mesh sieve, allowing hibiscus to drain naturally without squeezing or pushing on it.
Return liquid to the pot and add Frozen Strawberries (3 cups) along with any juice and Granulated Sugar (1 cup). Bring to a boil and stir to dissolve sugar. Reduce heat to a steady boil and allow to cook, uncovered for 15 to 20 minutes, mashing berries with a fork or back of a wooden spoon to help them break down.
Mix Corn Starch (1 Tbsp) with Water (1 Tbsp) until dissolved. Add to syrup along with Pure Vanilla Extract (1 tsp), stirring constantly until mixture is fully combined and has returned to a boil.
Strain through a fine mesh sieve and allow to cool to room temperature, then cool completely in the refrigerator to reach full thickness.
Pour into sealable jars or airtight container and keep refrigerated until ready to use. Will keep refrigerated for 2-3 weeks well sealed.
Makes 2 1/2 cups.
Nutrition Per Serving
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