Ingredients
- 1 1/2 cups water
- 1 ounce dried hibiscus
- 3 cups unsweetened frozen sliced strawberries 600g bag
- 1 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1 tsp pure vanilla extract
Servings: cups
Instructions
- 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.
- 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.
- 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.
- 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.
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