the first wild hibiscus flower syrup in the world. Hibiscus blooms in a cane sugar syrup that are completely natural and delectable. In order to maintain their quality and shape, each bloom is manually packed into the jar. The blossom alone is the source of all the natural, brilliant color and flavor. They have a lengthy shelf life because they are vacuum sealed and cooked in the jar.
Both the whole hibiscus flowers and the delicately infused cane sugar syrup from the jar of wild hibiscus flowers in syrup are all-natural and delectably tasty. suitable for both culinary pleasures and beverages. Excellent for mocktails, kid-friendly beverages, and desserts as well.
What purpose does syrup made from hibiscus flowers serve?
Have you ever tried baking using hibiscus flowers? Years ago, when I first made these Hibiscus Poppy Seed Shortbread Cookies, I fell in love with them as an ingredient. The petals produce an acidic, tart, almost fruity elixir when boiled and thoroughly steeped. It has a flavor that is evocative of raspberry and possibly rhubarb with a tinge of flowery undertones.
It baffles me why anyone would spend a hefty sum for a bottle of commercially produced hibiscus syrup considering how simple it is to make your own. One bottle can cost up to 10 times more than a pound of organic hibiscus leaves, which are much more expensive!
This syrup has a ton of benefits, but one of the best reasons to have it is as we head into the warmer months since it makes drinks more refreshing.
Here are some of my preferred applications:
- Add to ice cream
- Add to iced tea.
- For frosty granita, freeze
- layer of cake with a brush
- Include in the chocolate ganache
- Make ice cubes for drinking by freezing.
- Add to fruit sauces, such as raspberry coulis.
- Douse pancakes in
- Enhance buttercream frosting with
- Pour over yogurt
- Italian soda can be made by adding to carbonated water.
- Use to make homemade craft drinks (hello hibiscus mimosas, margaritas, mojitos)
- Offer bottles as presents!
You will need a cup of dried hibiscus petals to start this craft. This organic, one-pound bag from Frontier is incredibly affordable. Frontier is a brand I trust because I’ve utilized their goods in the past as part of my work with fair trade.
Additionally, you’ll require some lidded bottles or canning jars. I bought these transparent bottles with the shrink capsules with the intention of giving some out to relatives and friends. This syrup recipe makes enough for six 5 ounce bottles, with just a little extra to add to your LaCroix (or other).
Simple hibiscus petals, sugar, and water, together with a squeeze of lemon and a quarter of a vanilla bean, make up the components. On the stovetop, bring everything to a boil before steeping it for 30 minutes. Pour into sterilized bottles after a double-strain using a sieve, a tea towel, or cheesecloth.
In relation to that, boiling water is the best approach to sterilize. I advise you to maintain a big pot of boiling water on the stove so you may dip the bottles as you work, one at a time. To prevent burns, remove the bottles with tongs from the hot water and set them on a cloth to dry. There is no need to wait a long time for the bottles to air-dry because the hot water quickly evaporates from them after they are taken out of the water.
Since I didn’t have a heat gun, I wasn’t sure the shrink capsules would work for me, but using the highest setting on my very old, very worn-out hairdryer, it did the business. Simply place the hairdryer’s nozzle somewhat near the shrink capsule (about 1-inch away). If you present homemade gifts, the seal is a beautiful final touch. I adore how the capsules also have gold pull-tabs for simple removal on the top edge of the lid.
According to some sources, hibiscus has more antioxidants than green tea and is high in vitamin C. In addition to this simple syrup, you could also wish to steep some petals in boiling water to prepare a healthy tea because some studies indicate that it also lowers blood pressure. I’m hoping you’ll try it out!
What flavor does wild hibiscus have?
What flavor do Rosella blooms have? By itself, the rosella flower petals have an acidic flavor that actually makes me think of rhubarb’s tart (yet ever so slightly sweet) taste.
What hibiscus flower can be eaten?
Hibiscus plants are typically found in tropical and subtropical regions of the world, where they produce big, elaborate flowers. There are hundreds of different hibiscus species, but the roselle or Hibiscus sabdariffa is the most widely consumed edible form.
Hibiscus blossoms come in a variety of colors, including red, white, yellow, and several shades of pink, and can get as big as 6 inches (15 cm) in diameter.
Hibiscus is popular for its culinary and medicinal uses while occasionally being produced only for decorative purposes.
Although the blossom can be consumed directly from the plant, it is more frequently used in tea, relishes, jams, and salads. Hibiscus tea is popular throughout the world due to its therapeutic benefits.
A greater understanding of how hibiscus can promote heart health will require more research, but some studies suggest that it may help lower blood pressure and cholesterol levels (1, 2).
The tea has a vivid crimson color and a tangy, slightly sour flavor. It can be served hot, but on a hot summer day, ice makes it especially cool.
Large, vibrant hibiscus flowers are cultivated in warm areas. Although the blooms can be consumed raw, herbal tea is frequently made with them. Hibiscus may benefit blood pressure and cholesterol, according to some research.
Is hibiscus syrup good for you?
Hibiscus extract was found to control certain germs in lab tests. Although it is obvious that hibiscus has antibacterial qualities, scientists are investigating how well it works on humans.
Supports liver health
Numerous studies have found that hibiscus supports liver health. Due to its potent antioxidant activity, the extract shields the liver from a variety of poisons. Even experiments on liver cells in the lab showed modest anti-cancer activity.
In the refrigerator, how long does hibiscus syrup last?
Keep this simple syrup in the refrigerator for two weeks to three months. It is sweet and tangy. My own has lasted longer; as long as it isn’t developing fuzz or smelling odd, it is suitable for usage.
Although I’m not sure if hibiscus in a simple syrup is as good as it is in its natural form, it is still much better for your liver than, say, high fructose corn syrup from a store.
The hibiscus plant fights inflammation, is known to lower blood pressure and lower cholesterol since it is high in antioxidants including beta-carotene, vitamin C, and anthocyanin. Hibiscus tea can be a great addition to your diet because it can aid in weight loss, fight bacteria, and improve liver health.
What flavor does hibiscus syrup have?
Of course, a delightful hibiscus simple syrup can be made with these lovely blooms as well. If you don’t have flowers that can be added to sodas or cocktails, you can substitute hibiscus tea. Since dried petals are easier to work with and have a more intense color and flavor than fresh petals, we prefer to use them in this recipe.
You can use fresh petals, but be aware that the infusion time will be longer and that the color will vary based on the hue of the petals you use, either becoming lighter or darker. It was a
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How to Make Hibiscus Simple Syrup?
Although creating this simple syrup is straightforward, it does take some time if you want to dry your own flower petals first. It’s also vital to keep in mind that the syrup’s color might change significantly depending on the hue of the flowers used to prepare it. When we used some blood-red flowers, our syrup nearly turned black!
In addition to being sweet (it’s simple syrup, after all), the hibiscus syrup also has a floral cranberry flavor, berries, and a slight zesty bite from the dried hibiscus flowers. Drinks made with it will have a strong, rich color and a delicate, acidic flavor. excellent in both cocktails and mocktails.
When the petals are added, the hibiscus immediately begins to infuse and cast a red hue in the water. Natural food coloring made from hibiscus and beets provides such a vivid red hue.
The syrup is heated until it boils while being stirred to dissolve the sugar, and then the heat is turned off. At least 15 minutes should pass after adding the dried hibiscus petals. This was the hue we were going for at the time, but if you want a syrup that is richer, more savory, and a darker color, you may cook it for up to an hour.
How Do You Store Hibiscus Syrup?
We either store it in a mason jar or a swing top bottle after the petals have been filtered out. The syrup does stay longer in the swing top bottles than it does in a mason jar thanks to a cork that keeps the air out. It keeps well for up to three weeks in the refrigerator.
Can Simple Syrups go bad?
If they sit for too long, they may begin to mold. We recommend keeping it in the refrigerator for no more than two weeks in an airtight container. In fact, we always keep a full shelf of simple syrups in our refrigerator!
Where does hibiscus in the wild grow?
The solid red species H. coccineaus, commonly known as Scarlet Rose Mallow, Texas Star, and other common names, is shown in the photographs above. The most well-known wild species, H. moscheutos, is seen in the image on the left. From Massachusetts through Florida and west as far as New Mexico, it grows untamed in wetland wetlands. (See species chart at the lower right.) The plants can grow as tall as 8 feet.
How long does unrefrigerated simple syrup last?
Depending on the consistency of the syrup and how well it has been preserved, simple syrup can last for a minimum of two weeks and a maximum of six months. When cooked in your kitchen:
- A rich simple syrup with a sugar to water ratio of 2:1 can keep for up to six months.
- A month is about how long regular 1:1 simple syrup will last.
Simple syrup that has been cold-processed without heat will keep for roughly half as long as simple syrup that has been heated. Heat treatment serves as a sterilizer and extends the syrup’s shelf life. Simple syrup with flavors has a lower shelf life. Simple syrup will also last for 1-2 weeks when kept at ambient temperature as opposed to the refrigerator.
How can syrup be preserved longer?
Always store it in the fridge in a sealed, disinfected container. Making a rich syrup with more sugar than water and heating it to dissolve the sugar is the greatest approach to extend the shelf life of syrup.
A batch of syrup prepared in this method can keep for up to six months, but regardless of age, it should be thrown out if it begins to turn hazy.