Roselle / Rosa de Jamaica / Hibiscus infused Vinegar
Remember that we mentioned a surprise for one of our fans? Well, Sandy wrote us a comment in out Roselle/Rosa de Jamaica/Hibiscus Syrup, asking if we ever thought about making our own Hibiscus infused Vinegar. We went online looking for recipes, but we didn’t find one that we liked. Often they had some additional seasonings, and we love hibiscus as it is.
In case you didn’t know, herb, flowers and fruit infused vinegars are both budget friendly and easy to make. And this infusion in particular gives your salad a bold and fresh flavor. Don’t let the word infusion scare you. This basically means get the vinegar hot but not yet simmering, and pour it over dried hibiscus flowers. Let sit until room temperature, then place in the fridge for an extra day… and you’re set! Next thing you need, is a sterilized bottle and you’re done.
We hope you enjoy this recipe as much as we are!
Roselle infused Vinegar
A Foodies’ Kitchen original recipe
Makes 1 cup of vinegar
½ cup dried hibiscus flowers
1 cup white wine or Champagne vinegar
- Have ready a clean, large nonreactive bowl (glass or porcelain works great).
- In a stainless steal saucepan over low heat, warm the vinegar until hot but not yet simmering; do not let it boil. Remove from the heat.
- Place the dry hibiscus flowers in the bowl. Pour in the hot vinegar. Set aside to cool.
- After it has cooled, cover the bowl tightly with plastic wrap and refrigerate for a day or two (tops). Some recipes suggest you leave it for weeks, but the hibiscus flavor can get too strong.
- After having the vinegar sit in the fridge, have ready hot, sterilized bottle (boiling it in water for 10 minutes).
- Strain the vinegar through a fine-mesh sieve lined with two coffee filters. Using a funnel, pour the filtered vinegar into the bottle. Cover tightly and store in the fridge for up to 6 months.
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