If you want to add bold color and a tangy, floral twist to your drinks, hibiscus simple syrup is the way to go.
Made with dried hibiscus petals (also called flor de jamaica), this syrup turns a stunning ruby red and adds a cranberry-like zing that plays well with rum, tequila, gin, prosecco, or soda water.
I have a lot of hibiscus plants in my driveway here in Southern California. I feel like they bloom almost nonstop. However, none of them can be used in a hibiscus simple syrup.
There is only ONE edible hibiscus, and it isn’t the one you picked up at your local hardware store or flower nursery.
What hibiscus are edible?
- Hibiscus sabdariffa (Roselle)
- Hibiscus acetosella (Cranberry Hibiscus)
- Abelmoschus manihot (Edible Hibiscus)
Health warning: Talk to your doctor if you have diabetes, low blood pressure, or are taking certain medications, as hibiscus may have an effect on these.
Don’t over steep!
Pro tip: Don’t let your hibiscus steep too long! I know it’s tempting to walk away and forget about it, but if the flowers sit for too long (or if you keep it simmering after adding them), the syrup can start to taste a little bitter.
Aim for 15–20 minutes max—just enough to get that beautiful color and tart flavor without going overboard.
Hibiscus Syrup Tips
- The syrup will be bright red—great for naturally coloring drinks without artificial dye.
- Taste before bottling. If it’s too tart for your taste, you can stir in a little extra sugar.
- Add a slice of fresh ginger while steeping for a spicy-floral twist.
How to Use Hibiscus Syrup
- Mix with tequila or rum for a tropical cocktail vibe
- Add to sparkling water for a naturally tangy soda
- Combine with lemonade or limeade for a deep pink twist
- Drizzle over fruit salad, yogurt, or sorbet
- Enjoy in your morning mimosa or brunch with friends
How to make hibiscus simple syrup
Ingredients:
- 1 cup sugar
- 1 cup water
- ¼ cup dried hibiscus flowers (food-grade, often labeled flor de jamaica)
Instructions:
- In a small saucepan, combine sugar and water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Stir in the dried hibiscus petals and remove from heat.
- Let steep for 15–20 minutes max, then strain out the flowers using a fine mesh sieve or cheesecloth.
- Let cool completely before transferring to a clean bottle or jar. Store in the fridge for up to 2 weeks.
Hibiscus Simple Syrup
Equipment
- 1 Saucepan
Ingredients
- 1 cup water
- 1 cup sugar
- 0.25 cup dried hibiscus
Instructions
- In a small saucepan, combine sugar and water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Stir in the dried hibiscus petals and remove from heat.
- Let steep for 15–20 minutes max, then strain out the flowers using a fine mesh sieve or cheesecloth.
- Let cool completely before transferring to a clean bottle or jar. Store in the fridge for up to 2 weeks.
