Roselle / Rosa de Jamaica / Hibiscus Syrup
We have been looking for Roselle/Rosa de Jamaica/Hibiscus for quite a few months now, but didn’t quite find anything suitable. So, I decided to try it out for myself. So here it is, Hibiscus Syrup.
This is great for pancakes, ice cream and fruits, and also as a beverage base. However, I will be trying it out on some savory dishes as well; I’ll be posting on that soon.
Roselle (Rosa de Jamaica Hibiscus) Syrup
A The Foodies’ Kitchen Recipe
Yield: About 2 cups
2 cups dried roselle flowers
2 ½ cups water
2 ½ cups sugar
- Mix the water and the sugar in a medium pot. Add the Roselle flowers. Let it boil for 20 minutes over medium heat.
- Remove the roselle flowers with a slotted spoon, and let the syrup boil for 40 minutes longer over medium heat. Stir it every once in a while to prevent it from sticking and watch that the temperature isn’t too high. Let it simmer with a light boil.
- Check for the consistency, dip a spoon in it and it should lightly cover it.
- Pass it through a sieve and then bottle it up, and let it cool before putting in the refrigerator.
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