Hibiscus syrup

Hibiscus syrup

By
From
A Month in Marrakesh
Makes
850 g
Photographer
David Loftus

Dried hibiscus (also known as rosella) gives the syrup a great colour. If you can find dried orange flower blossoms, add them as well along with dried camomile and lemon verbena for added depth of flavour. Keep this syrup in a sealed jar and simply spoon over fruit salads, yoghurt and ice cream.

Ingredients

Quantity Ingredient
250g caster sugar
600ml water
120g dried hibiscus
2 tablespoons dried orange flower blossoms
2 tablespoons tablespoon dried camomile flowers
1 tablespoon clear runny honey

Method

  1. Place 250g caster sugar and 600ml water in a saucepan over a medium heat. Stir, until the sugar dissolves, about 5-7 minutes. Add 120g dried hibiscus, 2 tablespoons dried orange flower blossoms, 2 tablespoons dried lemon verbena, and 1 tablespoon dried camomile flowers. Stir in 1 tablespoon clear runny honey then allow to cool and infuse for at least 20 minutes. Transfer to a sterilized jar and seal until ready to use.
  2. If you prefer a clear syrup, strain the mixture through a sieve into a bowl before transferring to a jar.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again