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 ...

The petty kitchen science side of us also wanted to see what would happen with similarly sugary things -- like agave syrup, turbinado cane liquid sugar and hibiscus syrup. For fun, we even warmed ...

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 ...