Hibiscus Simple Syrup

Recipe and image courtesy of Dez The Bakist


  • 4 cups granulated sugar (I use organic)

  • 1/4 cup dried hibiscus petals

  • 4 cups water


Put all ingredients in a large pan. You want to have room in case the mixture bubbles up. Stir everything together on med-high heat until sugar is dissolved. Remember! ONLY once the sugar is dissolved it is safe to remove the spoon. Adjust the heat until you have the mixture at just a simmer, not a rolling boil. Keep it simmering for about 20-30 mins or until you can see it has cooked down about 1/3 of the way. Pull off the heat and let sit until cool enough to strain into a jar or container to store.

Hibiscus Iced Tea


Recipe from Food.com


  • 2 -3 cups dried hibiscus flowers (often called red sorrel or roselle)

  • 2 quarts cold water

  • 1 -2 cup sugar

  • 1 sprig mint (optional)

  • 1⁄2 teaspoon vanilla extract (optional, to be halal make sure there is no alcohol)

  • 1⁄2 teaspoon grated fresh ginger root (optional)

  • 1 teaspoon orange flower water (optional)

  • 1⁄2 cup lemon juice (optional)


  1. Briefly rinse the dried flowers in cool water.

  2. In a saucepan heat two quarts (approximately two liters) of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.

  3. Pour the water from the pot into a pitcher using a strainer (lined with a cheesecloth) to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.).

  4. Stir in the sugar.

  5. Add any other flavorings (if desired).

  6. Add ice and chill completely.

  7. May be served over ice as well.


Crushed Berries Hibiscus Jelly

Recipe from MyRecipes.com


Hibiscus jelly

  • 1/2 cup plus 2 tbsp. sugar

  • 1 cup dried hibiscus flowers (cut and sifted or whole)

  • 3/4 teaspoon unflavored gelatin


  • 3 cups raspberries

  • 3 cups hulled sliced strawberries

  • 1 1/2 cups blackberries

  • 1 1/2 cups blueberries

  • 1/2 cup crème fraîche

  • 1/4 tsp. black pepper mixed with 1/4 tsp. ground cardamom


  1. Make jelly: Bring 1 cup water and the sugar to a boil in a small heavy saucepan over high heat, stirring occasionally to help sugar dissolve. Remove from heat and stir in hibiscus flowers. Cover and steep 15 minutes, then strain syrup into a small bowl and discard flowers. Meanwhile, pour 1/4 cup water into another small bowl. Sprinkle gelatin over and let soften 5 minutes. Whisk warm flower syrup into softened gelatin until dissolved. Chill at least 6 hours and up to 3 days. Stir the jelly to loosen before using.

  2. Crush berries: Right before serving, crush berries in a bowl with a fork, pastry blender, or potato masher.

  3. Spoon berries into 8 dessert bowls. Stir jelly with a fork to loosen, then spoon over berries. Top each bowl with a spoonful of crème fraîche and a sprinkling of pepper and ground cardamom.

Chocolate Fudge Ancho Cupcakes with Hibiscus Buttercream Frosting

Recipe from McCormick

Ingredients (makes 12 cupcakes):

Chocolate Fudge Ancho Cupcakes:

  • 1 1/4 cups flour, divided

  • 1 tablespoon McCormick Gourmet™ Chile Pepper, Ancho

  • 1/2 teaspoon baking soda

  • 4 ounces semi-sweet baking chocolate

  • 6 tablespoons butter

  • 3/4 cup granulated sugar

  • 1 teaspoon McCormick® Pure Vanilla Extract

  • 2 eggs

  • 3/4 cup water

Hibiscus Buttercream Frosting:

  • 1/2 cup (1 stick) butter, softened

  • 1 tablespoon finely ground dried hibiscus flowers

  • 2 cups confectioners’ sugar

  • 1 to 2 tablespoons water


  1. Preheat oven to 350°F. For the Cupcakes, mix 1/2 cup of the flour, ancho chile pepper and baking soda in small bowl. Set aside. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in granulated sugar and vanilla. Beat in eggs, 1 at a time. Gradually beat in ancho-flour mixture on low speed until just blended. Add remaining 3/4 cup flour alternately with water, beating until well blended after each addition

  2. Spoon batter into 12 paper-lined muffin cups, filling each cup 2/3 full

  3. Bake 18 to 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely

  4. For the Hibiscus Buttercream Frosting, beat butter and hibiscus flowers in large bowl with electric mixer on medium speed until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Add water; beat until light and fluffy. Frost cupcakes with Hibiscus Buttercream Frosting