Hibiscus syrup is an infusion of hibiscus flowers, sugar and spices. Make your own with 3/4 cup of dried hibiscus leaves, 4 cups of water, 1 cup of white sugar, a 1-inch piece of peeled ginger, 1/2 cup of brown sugar, the juice of 1 lemon, 2 star anise pods and a pinch of salt. You also need a stove, a pot, a strainer, a measuring cup and a lidded jar.
- Combine and heat the ingredients
Mix all of the ingredients in a pot, and bring them to a boil over high heat. Turn the heat down, and simmer the mixture for 10 minutes.
- Steep the infusion
Turn the stove off, and move the pot to a cold burner. Cover the pot, and let the infusion steep for 5 minutes.
- Strain the syrup
Set a fine mesh strainer over a large spouted measuring cup, and pour the syrup through it. Press on the solids with a wooden spoon, and then discard them.
- Pour the syrup into a glass jar
Pour the syrup into a clean, dry glass jar. Wipe the rim, cover the jar and let the syrup cool to room temperature.
- Refrigerate the syrup
Store the hibiscus syrup in your refrigerator for up to 12 months.