So it’s good practice to rinse the hibiscus under cool, ... The syrup will keep, covered and refrigerated, for 5 days. Newsletter. Get our Cooking newsletter.

It doesn't take much to completely elevate a dish. A squeeze of fresh citrus, a few cracks of black pepper, or a sprinkling ...

Combine 2 cups sugar, hibiscus flowers, 1 cup water, 2 teaspoons peppercorns, and salt in a medium saucepan. Bring to a boil over medium-high.

To make hibiscus syrup, strain out the flowers and measure the liquid; it likely will be about 3 ½ cups or so. Measure an equal amount of sugar and place both in the pot over medium heat.

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.

Hibiscus tea – You’re going to add the sorrel syrup to hot hibiscus tea, so make sure you stock up on hibiscus tea bags. ... It’s good for about 7-10 days. To make the cocktail: ...

Syrup will keep, covered, in the refrigerator for 6-8 weeks. Per serving: 260 calories, 4 g fat, 17 mg cholesterol, 17 mg protein, 39 g carbohydrates, 2 g fiber, 76 mg sodium, 14 percent calories ...

Step 2. Reduce heat and let simmer for 30 minutes, or until strawberries are soft and the liquid is a deep red color. Step 3. Using a mesh strainer, strain the strawberry syrup into a large ...

It’s rumored that we’ll be feeling the heat this weekend as record high temperatures head our way. What better way to survive the scorcher than with a frosty beverage in hand. Lucky for us ...

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, 30 to 60 ...