Hibiscus syrup: Boil hibiscus and water for 25 to 30 minutes. Strain with a sieve and puree the remaining flowers. Add the flower puree and sugar into the liquid and strain with a fine sieve.

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 ...

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 ...

This Middle Eastern riff on the classic dish Chicken Marbella gets a boost of flowery acidity from the use of hibiscus simple syrup. For the Syrup: Combine the sugar, hibiscus flowers and 1 cup of ...

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 ...