We absolutely love the syrup made from dried roselle hibiscus flowers. Hibiscus syrup is common in Central America and the Caribbean, where it is the basis of a traditional drink called sorrel. Our hibiscus syrup is the perfect mix of sweet and tart. We make a batch of this and keep in the refrigerator to use in place of syrup over pancakes. It’s also wonderful with poppy seed cake and as an accompaniment to iced tea.

2 cups (480 ml)

INGREDIENTS

• 2 cups (480 ml) water
• 1 cup (200 g) granulated sugar
• ¾ cup (8 g) dried hibiscus flowers
• ½ tsp freshly squeezed lemon juice
• ½ vanilla bean

PREPARATION

1. Combine water, sugar and hibiscus flowers in a large saucepan.
2. Bring the mixture to a boil, stirring occasionally and continue to simmer until a thick syrup forms, about 12 to 15 minutes.
3. Remove from heat and stir in lemon juice.
4. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the bean to the hibiscus mixture.
5. Let the mixture steep for 30 minutes then strain through a fine sieve.
6. Strain again through a cheesecloth to remove fine powdered hibiscus debris.
7. Let the syrup stand at room temperature until cool, about 1 hour, then transfer to an airtight jar or bottle and refrigerate for up to 3 weeks.
8. Serve with pancakes, waffles, cake or light refreshing drinks.