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: Â Compelled To Cook
- 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
- 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.
-Yields approximately 2 1/2 cups of syrup.
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