Boil hibiscus tea down to thick syrup and many more possibilities come to mind: Whisk a tablespoon into red wine vinaigrette for a color and verve, or make claret-colored margaritas — the sour ...

For hibiscus syrup: Add whole cloves and cinnamon sticks to a saucepan over medium-high heat and toast for 15 to 20 seconds. Add dried hibiscus flowers to the pan and stir until aromatic ...

The rosella fruit is a beautiful tropical fruit, which you can grow at home and use in some delicious recipes. The basic syrup can be used as cordial, in cocktails, or turned into a balsamic ...

Add to rosella mixture with lemon juice ... You can also substitute wild hibiscus flowers in syrup for the fresh rosellas. This preserved variety is sold in jars at greengrocers and delis.

Also called rosella, Hibiscus sabdariffa from tropical Africa has flowers that are added to sparkling drinks, tingeing them a soft pink. Jars of rosella in syrup contain the fleshy red calyx that ...

Rosella flowers, also known as hibiscus flowers are available in syrup from most large supermarkets or online from native food stores. Catch Mark Olive in the second season of On Country Kitchen ...

Fragrant wild hibiscus flowers (Hibiscus sabdariffa) with a delicate raspberry- rhubarb flavour, preserved in a light cane-sugar syrup. Their most popular use is as an exotic champagne cocktail ...

hibiscus goes by many names: bissap in parts of West Africa; karkade in North Africa (specifically in Egypt, Sudan, and South Sudan); rosela, rosella, grosella, and sorrel in Indonesia ...

Tart-sweet and shockingly pink hibiscus syrup is the star of this bright and refreshing cocktail. This recipe makes enough syrup for 16 drinks (great for a crowd), but if you have any leftover ...

In a heatproof bowl, combine the hot Simple Syrup with the hibiscus tea bags and let steep for 5 minutes. Discard the tea bags and let the syrup cool. Transfer the syrup to a jar, cover and ...