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
- 2 tbsp Dried Hibiscus Leaves
- 1/2 tsp Rose Water
- 1 cup Water
- 1 cup Granulated Sugar
In a small saucepan, bring water and sugar to a boil. Make sure to stir occasionally so sugar is well incorporated.
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.
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.