How to make hibiscus syrup

Hi Everyone,

Here, I will show you how to make a herbal syrup of Hibiscus.

The benefits of Hibiscus are numerous. In addition to lower the blood pressure, Hibiscus is said to help lower LDL cholesterol (the bad one) and promote weight loss, fight urinary tract infections (it’s my go to for that), helps reduce headaches, fevers and menstrual cramping, and is moistening. Hibiscus is also packed with antioxidant which protect against damage from free radical (pollution particles).

 

 

Hibiscus syrup is sweet, but with a floral tangy almost citrusy note.

Why make a herbal syrup?

Making syrup is a fun way to get the benefits of a plant! It can also make a rather sour herb tasty.

Another great benefit of syrups is their shelf life:  when stored in the fridge in a sterile container, you can keep it for 1 month with the recipe below.

 

 

So whenever you need your trusted hibiscus syrup – say you have a headache or starting to have a UTI – you just have to take the bottle out of the fridge and pour some in water, et voila! It is even easier than making a tea.

You can also use it in cocktails – I used it for Sangria and it was delicious.

Convinced? Ok let’s try!

What you will need to make hibiscus syrup:

• 2 cups water
• 2 cup sugar
• 1 cup dried hibiscus petals

Instructions:

Put all the ingredients in a small saucepan or pot and bring the mixture to a simmer. Stir until all the sugar has dissolved and then simmer for 15min on low until the mixture thickens slightly so it has a syrupy consistency. Let it steep for about 5 more minutes, then strain the flowers out of the syrup and store your hibiscus syrup in an airtight container in the fridge. In order to sterilize your container, you can pour some boiling water inside and then pour it out before pouring the syrup in it.

Safety considerations:

Hibiscus is a pretty cooling herb, so people who are already constitutionally very chilled should avoid it.Individuals with allergies to hibiscus should avoid this herb as well. While hibiscus is usually well tolerated, its safety has not been evaluated in children and pregnant or lactating women.

 

Disclaimer:

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