Hibiscus Cordial Recipes

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HIBISCUS CORDIAL



Hibiscus Cordial image

Hibiscus is used throughout the Middle East and Latin America to make a ruby-red herbal tea. You can find the flowers at a tea or herb retailer. This hibiscus cordial is the brainchild of our bar manager and long-time friend Robert Krueger. This cleverly designed cordial brings out a rich color, beautiful floral notes, and a nice citrus flavor from the dried hibiscus flowers. It's the main ingredient in Rob's Roselle cocktail (page 71). Vodka and brandy serve to fortify the cordial for longer use.

Yield makes about 1 quart

Number Of Ingredients 5

2 cups water
1/2 cup dried hibiscus flowers
1 1/2 pounds superfine sugar
2 1/2 ounces 100-proof vodka
2 1/2 ounces VS cognac

Steps:

  • Bring the water to a boil in a medium saucepan over high heat. Decrease the heat and add the hibiscus flowers and sugar; stir until the sugar is entirely dissolved. Remove from the heat and allow to cool. Add the vodka and cognac, then strain and bottle immediately.

HIBISCUS-GINGER SYRUP



Hibiscus-Ginger Syrup image

We love the combination of citrusy hibiscus, spicy fresh ginger, and aromatic cloves in this DIY cocktail syrup. It makes an excellent holiday gift, but be sure to save a bottle for yourself to make our Hibiscus Margarita.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h

Yield Makes four 12-ounce bottles (about 6 cups)

Number Of Ingredients 4

4 cups sugar
24 whole cloves (1 teaspoon)
1 cup julienned fresh ginger (from a 4-ounce piece)
1 ounce dried hibiscus leaves (about 3/4 cup)

Steps:

  • Combine sugar, cloves, ginger, and 4 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat -- boiling will make the syrup cloudy). Remove from heat; let steep 10 minutes. Stir in hibiscus leaves; let steep another 35 minutes.
  • Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.

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