Strawberry Hibiscus Syrup

Strawberry Hibiscus Syrup

I’m getting older you know!  But the benefit of this, is the chance to have a party.  So that’s just what my husband did for me this year on my recent birthday.   Along with my extra year of age, I also received many wonderful gifts that day.  One of which was a Mexican food basket that contained great items such as fresh tomatillos, corn husks and chipotle peppers in adobo. But the one ingredient that really got my attention was the dried hibiscus flowers.  I knew right away that I wanted to use this product for a blog post and set to work on making a lovely, richly infused Strawberry Hibiscus Syrup.

Dried hibiscus is just that, hibiscus flowers that have been dried, and probably most common for making tea.  When steeped, it has the most amazing deep purplish- red colour and tart berry like taste.  Perfect for beverages, hot or cold, jams, and sauces.  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.  That’s if it makes it past the pancakes and ice cream of course…..enjoy!

Recipe source for Strawberry Hibiscus Syrup:  Compelled To Cook

Strawberry Hibiscus Syrup
Print Recipe
    Servings Prep Time
    2 1/2 cups 10 minutes
    Cook Time Passive Time
    30-35 minutes 90 minutes
    Servings Prep Time
    2 1/2 cups 10 minutes
    Cook Time Passive Time
    30-35 minutes 90 minutes
    Strawberry Hibiscus Syrup
    Print Recipe
      Servings Prep Time
      2 1/2 cups 10 minutes
      Cook Time Passive Time
      30-35 minutes 90 minutes
      Servings Prep Time
      2 1/2 cups 10 minutes
      Cook Time Passive Time
      30-35 minutes 90 minutes
      Ingredients
      Servings: cups
      Instructions
      1. In a medium sauce pan bring water to a simmer. Add dried hibiscus and bring back to a boil, stirring to soak all the hibiscus. Turn off heat and allow to steep for 10-15 minutes, stirring once or twice. Strain through a fine mesh sieve, allowing hibiscus to drain naturally without squeezing or pushing on it.
      2. Return liquid to the pot and add frozen strawberries along with any juice and sugar. Bring to a boil and stir to dissolve sugar. Reduce heat to a steady boil and allow to cook, uncovered for 15-20 minutes, mashing berries with a fork or back of a wooden spoon to help them break down.
      3. Mix cornstarch with 1 tbsp cold water until dissolved. Add to syrup, 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.
      4. Pour into sealable jars or airtight container and keep refrigerated until ready to use. Will keep refrigerated for 2-3 weeks well sealed.
      Recipe Notes

      -Yields approximately 2 1/2 cups of syrup.

      Chocolate Hazelnut Affogato

      Chocolate Hazelnut Affogato

      Think of Chocolate Hazelnut Affogato as an adult ice cream float.  Instead of fizzy pop poured over ice cream, you have hot bold espresso laced with Frangelico liqueur.  Gently melting and swirling with chocolate ice cream, whipped cream and toasted hazelnuts. Incredibly easy and oh so good.

      The term Affogato is Italian for “drowned” whereby one drowns their ice cream with hot espresso. There are many variations out there and it’s fun to be creative by using flavoured espressos, other flavours of gelato or ice cream and of course different liqueurs. I personally love the combination of chocolate and coffee, so this Chocolate Hazelnut Affogato was exactly what I was craving.

      This recipe also gave me cause to dust off my espresso machine which probably hadn’t been used for 6 years!! I know, it’s a shame. Call it life, laziness, or forgetfulness there’s little excuse not to have it out and ready for amazing coffee. My husband and I used to spend quality time together, making and enjoying frothy milk topped coffee swirled with flavoured syrup and sometimes caramel. I miss those days a lot! So now that my espresso maker is polished, primed and supplies purchased my excitement is renewed and serious coffee drinking can begin.

      Recipe adapted slightly from Dessert for Two, Hazelnut Moch Affogato

      Chocolate Hazelnut Affogato
      Print Recipe
        Servings Prep Time
        4 servings 15 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        4 servings 15 minutes
        Cook Time
        20 minutes
        Chocolate Hazelnut Affogato
        Print Recipe
          Servings Prep Time
          4 servings 15 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          4 servings 15 minutes
          Cook Time
          20 minutes
          Ingredients
          Servings: servings
          Instructions
          1. Preheat oven to 350℉. On a small baking sheet or pie plate, spread hazelnuts in a single layer and toast for 10-13 minutes until starting to turn golden. Allow to cool to room temperature and coarsely chop.
          2. Combine heavy cream and icing sugar and whip until soft peaks form. Keep chilled until ready to use.
          3. Brew 4 shots of espresso or use espresso powder as per product instructions. Combine with Frangelico liqueur.
          4. Place a scoop of ice cream in individual serving dishes or glasses. Pour 1/4 of espresso/liqueur into each dish. Top with a dollop of whipped cream and garnish with chopped hazelnuts. Serve immediately.
          Balsamic Raspberry Ripple Ice Cream

          Balsamic Raspberry Ripple Ice Cream

          No ice cream maker? No problem! This lovely Balsamic Raspberry Ripple Ice Cream is no churn, yet creamy and sweet with tart raspberry veins running through it. It’s a no fuss way to enjoy a scoop of cool indulgence this summer.

          I myself do not own an ice cream maker!  I know, how is this possible?  I won’t say I don’t want one, it’s just not at the top of my Christmas list sorta speak. Hence the no churn ice cream makes its first appearance on Compelled To Cook.  You might also want to try my  Cherry and Chocolate Semifreddo, that is a frozen custard like dessert and no churn as well.

          I love the tart raspberry sauce rippling throughout creamy mounds of cool sweetness and what really makes this raspberry sauce pop is the raspberry balsamic vinegar. It’s bursting with flavour and adds a glorious and balancing acidity that is subdued by an overload of cream. And this is why I will at some point purchase and ice cream maker, because as delicious as this is, I do believe a traditional ice cream made with the same sauce would be fabulous. In the meantime I’m happy to indulge in a scoop or two of this no churn delight. You will love it too!

          Recipe source for Balsamic Raspberry Ripple Ice Cream:  Compelled To Cook

           

          Balsamic Raspberry Ripple Ice Cream
          Print Recipe
            Servings Prep Time
            5 cups 10 minutes
            Cook Time Passive Time
            10-12 minutes 8 1/2 hours
            Servings Prep Time
            5 cups 10 minutes
            Cook Time Passive Time
            10-12 minutes 8 1/2 hours
            Balsamic Raspberry Ripple Ice Cream
            Print Recipe
              Servings Prep Time
              5 cups 10 minutes
              Cook Time Passive Time
              10-12 minutes 8 1/2 hours
              Servings Prep Time
              5 cups 10 minutes
              Cook Time Passive Time
              10-12 minutes 8 1/2 hours
              Ingredients
              Servings: cups
              Instructions
              1. In a small sauce pan add balsamic vinegar and heat over medium until it begins to boil. Allow to reduce for 1 minute, stirring often. Set aside.
              2. In a medium sauce pan stir together raspberries, sugar and water. Cook over medium heat until raspberries are mashed down and mixture is bubbling. Continue to cook until thick and syrupy, stirring often, approximately 10 minutes. Strain using a fine mesh sieve, pressing solids against the sides to expel as much juice as possible. Discard solids and stir reduced balsamic vinegar and 1/2tsp vanilla into raspberry juice. Cool until chilled.
              3. Whip cream and 1tsp vanilla until stiff peaks form. Fold sweetened condensed milk into whipped cream. Pour half into a 9"x5" loaf pan. Drizzle half the raspberry sauce over the cream mixture. Pour remaining cream mixture over to cover completely. Top with remaining raspberry sauce and swirl using a bread knife. Cover and freeze for at least 8 hours.