In a heavy saucepan, combine the water and hibiscus blossoms over high heat and bring to a boil. Reduce the heat to a simmer and cook for 1 minute.

To extend the deliciousness of an infusion, I’ll transform it into a syrup. I simmer 2 cups of tea with 1 scant cup of sugar, stirring till the sugar dissolves.

Jars of rosella in syrup contain the fleshy red calyx that develops after the flower petals have fallen; dried calyces are used in tea. It is grown as a short-lived, 1.5-2m-tall shrub in frost ...

Yields 3 cups (24 oz.) of syrup and will last up to 2 months, covered and refrigerated. To make a soda, fill a 16 oz. glass halfway with ice, add ¼ cup (2 oz.) hibiscus syrup, top with seltzer ...

Rosella jam Also called wild hibiscus, ... To make 1 cup jam, drain 3 x 250 ml jars flowers in syrup (reserving syrup for cocktails) and follow jam recipe using 1 peeled granny smith apple, ...

Bring sugar and 2/3 cup water to a boil in a small saucepan over high, whisking occasionally. Reduce heat to low, and cook, whisking constantly, until sugar dissolves, about 2 minutes.

Ingredients. 250 ml (1 cup) Champagne or sparkling white wine ; 2 tsp Illawarra plum powder (see notes); 2 tsp Davidson plum powder (see notes); 1½ cups rosella flowers in heavy syrup (see notes ...

¾ ounce hibiscus syrup. ¾ ounce fresh lime juice. Kosher salt for rim. Lime wheel for garnish. Hibiscus syrup . ½ cup dried hibiscus flowers. 1 quart simple syrup. 1.