Hibiscus Syrup


  • 2 cups water
  • 1/2 cup white sugar
  • 1/3 cup dried hibiscus flowers
  • 1/4 cup brown sugar
  • 1 (1/2 inch) piece fresh ginger root, thinly sliced
  • 1 lemon, zested


Bring water, white sugar, hibiscus, brown sugar, ginger, and lemon zest to a boil. Reduce heat and let simmer until sugars dissolve and flowers soften, about 10 minutes. Remove from heat and steep syrup until flavors combine, about 5 minutes.

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Strain syrup into a container through a fine-mesh strainer, pressing solids with a spoon to extract as much liquid as possible. Discard solids.