Cooking Instructions
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Step 1
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.
Step 2
Strain through a fine mesh sieve, allowing hibiscus to drain naturally without squeezing or pushing on it.
Step 3
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.
Step 4
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.
Step 5
Strain through a fine mesh sieve and allow to cool to room temperature, then cool completely in the refrigerator to reach full thickness.
Step 6
Pour into sealable jars or airtight container and keep refrigerated until ready to use. Will keep refrigerated for 2-3 weeks well sealed.
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