Hibiscus Rose Syrup

This syrup was created with the Italian Rose in mind, which pays tribute to Evelina of Bipolar Bartender and Amy of Moody Mixologist. See how this delicious syrup is made here!

This recipe is fairly simple in nature. Allow water and sugar to come to a gentle boil, let the hibiscus steep in this simmer for 3 minutes before adding in the Rose water and you’re done! But I’m sure you want more detail than that, so take a look at the recipe below.

Hibiscus Rose Syrup

A delicious syrup that can be used in a number of ways, from a refreshing lemonade, to an assortment of cocktail recipes. Originally created for the Italian Rose, which you can find the links attached to this page.

– Difficulty: Easy

Servings 1 Cup
Author Monica C

Ingredients

  • 2 tbsp Dried Hibiscus Leaves
  • 1/2 tsp Rose Water
  • 1 cup Water
  • 1 cup Granulated Sugar

Instructions

  1. In a small saucepan, bring water and sugar to a boil. Make sure to stir occasionally so sugar is well incorporated.

  2. Add the dried hibiscus leaves and reduce the temperature down to a simmer. Let this simmer for 3 minutes before adding the rose water and let it simmer for an additional 1 minute. 

  3. Strain into sterile container and allow this to come to room temperature before storing in the fridge. Can last up to 2 weeks in the fridge when properly sealed.

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About Me

Monica Carbonell

Hi, I’m Monica and I’m your Fairy Barmother. At Liquid Culture, creativity is encouraged and education is used to empower followers to be the best they can be. We want to provide you with the tools to confidently bartend within your own home and to have some fun while doing it too! Inside this website you will find recipes, videos, articles and more that will teach you everything you need to know about being your best Home Bartender!

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