Posted on April 23 2014
Hibiscus Festival, the last of the hibiscus bubble teas, and my personal hibiscus craze have finally come to an end. Or, so I thought until I got a text from my good friend Chef Michael Glatz at the Patisserie this morning. He wanted to know if I had a favourite recipe for a hibiscus syrup, not too sweet, for maximum hibiscus flavour. They are making local peach/hibiscus spritzers over there! I used our batch in our seasonal (most of the month of April) Hibiscus Bubble teas but I bet it could be used in anything you want a splash of colour, a touch of tang and a bunch of anti-oxidants. It would be a perfect replacement for grenadine in cocktails. How about a batch of Tequila Hibiscus Sunrises?
Hibiscus Syrup Recipe
6 cups water
4 cups organic sugar
Steep tea in 6 cups of near boil water for 15 minutes. Strain in a pan and mix with sugar. Bring to a boil and simmer for 10 minutes. cool and refrigerate. Lasts for several weeks.
If you want to check it out before you commit to making a batch stop by the Patisserie this week and order the local peach and hibiscus spritzer to go with one of the gorgeous pastries over there. I promise you won’t be disappointed.