Lulus Hibiscus Salad Recipes

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HIBISCUS SUGAR



Hibiscus Sugar image

Hibiscus-infused sugar is a treat for your drink recipes or even in baking. It is simple and beautiful, too.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes

Time P3DT10m

Yield 48

Number Of Ingredients 3

¾ cup dried red hibiscus flowers
¼ cup dried white hibiscus flowers
1 cup superfine white sugar

Steps:

  • Mix red and white hibiscus flowers together, breaking them into slightly smaller pieces.
  • Place 3/4 cup flowers and sugar in a mini food processor. Pulse until flowers are pulverized. Use the pulse method to ensure the sugar doesn't heat up and melt.
  • Place remaining 1/4 cup flowers in an airtight container. Cover with sugar mixture. Let infuse for at least 3 days before using.

Nutrition Facts : Calories 16.1 calories, Carbohydrate 4.2 g, Sugar 4.2 g

LAVENDER LEMONADE WITH HIBISCUS



Lavender Lemonade with Hibiscus image

This recipe was modified from that which I tried at a local restaurant. It was too bitter when I tried it there, so slight modifications were necessary. Hope you all enjoy this recipe.

Provided by BobbieLynn

Categories     Drinks Recipes     Lemonade Recipes

Time 1h15m

Yield 8

Number Of Ingredients 6

3 cups water
1 ½ cups lemon juice
3 cups water
1 ¼ cups white sugar
2 tablespoons dried lavender flowers
1 ½ teaspoons dried hibiscus petals

Steps:

  • Mix 3 cups water and lemon juice in a large pitcher. Refrigerate until chilled.
  • Bring remaining 3 cups water, sugar, lavender, and hibiscus petals to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and allow to cool. Strain lavender and hibiscus from liquid and pour into pitcher with lemon water. Refrigerate until cold.

Nutrition Facts : Calories 132.9 calories, Carbohydrate 35.3 g, Fiber 0.3 g, Protein 0.2 g, Sodium 6.1 mg, Sugar 32.3 g

SPINACH SALAD WITH MUSHROOMS AND HIBISCUS FLOWER VINAIGRETTE



Spinach Salad With Mushrooms and Hibiscus Flower Vinaigrette image

Provided by Joan Nathan

Categories     quick, salads and dressings

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 garlic clove
2 teaspoons sugar, or to taste
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup vegetable oil
1/2 cup olive oil
3/4 cup dried hibiscus flowers, also known as Jamaica flowers (see note)
18 to 20 ounces spinach leaves, rinsed, drained and thickly sliced
1 pound white or brown button mushrooms, trimmed and sliced
6 thinly sliced scallions, white and light green parts only
3/4 cup caramelized almonds (see recipe)

Steps:

  • For vinaigrette: Two days before serving, prepare vinaigrette. In a blender, combine vinegar, lime juice, garlic, sugar, salt and pepper. Process until smooth. With motor at lowest possible speed, add vegetable oil and olive oil in a thin stream until emulsified, about 10 seconds.
  • Add hibiscus flowers and allow to soften in liquid for a couple of minutes, then process until roughly chopped. Pour into a container, cover, and refrigerate for 2 days to 1 week.
  • For salad: In a large salad bowl, combine spinach, mushrooms and scallions. Add vinaigrette to taste (all may not be needed), and toss gently. Sprinkle with almonds and serve.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 30 grams, Carbohydrate 10 grams, Fat 35 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 294 milligrams, Sugar 3 grams, TransFat 0 grams

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