Hibiscus Syrup
Syrups
Ingredients
- Sugar500 grams
- Water500 ml
- Dried Hibiscus Flowers30 grams
Method
- 1.Bring water to a boil, add hibiscus flowers.
- 2.Remove from heat and steep 15 minutes.
- 3.Fine strain out flowers.
- 4.Return liquid to low heat, stir in sugar until dissolved.
- 5.Bottle and refrigerate.
Notes
- Deep ruby color, tart-floral flavor similar to cranberry.
- Use in margaritas, palomas, and gin cocktails.
- Lasts 3 weeks refrigerated.
Batch scaling
Common batch sizes for the Hibiscus Syrup. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Sugar | 500 grams | 1000 grams | 2000 grams | 4000 grams | 8000 grams |
| Water | 500 ml | 1000 ml | 2000 ml | 4000 ml | 8000 ml |
| Dried Hibiscus Flowers | 30 grams | 60 grams | 120 grams | 240 grams | 480 grams |
Scale to any batch size — instantly
Open the calculator to scale the Hibiscus Syrup by servings, bottle fill, or container volume. Unit conversion built in.
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