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“Dried or fresh hibiscus flowers make a delicious and pretty tea. Combine them with ginger, and you have a gorgeous drink. The optional pinch of salt discreetly brightens the flavor. From Organic Gardening”
READY IN:
8mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons dried hibiscus flowers (or 1/2 cup fresh hibiscus flowers)
  • 14 cup gingerroot, roughly grated, unpeeled
  • 34 cup sugar
  • 12 lemon, juice of
  • 1 pinch salt (optional)
  • cold club soda (or tonic water)

Directions

  1. Add the hibiscus, gingerroot, sugar, lemon juice, salt, and 1 cup water to a small saucepan and stir to combine. Bring just to a boil over high heat. Stir to make sure all the sugar has dissolved. Take off heat and steep for 20 minutes. Strain the syrup into a jar, squeezing the solids to extract maximum flavor. Discard the flowers and gingerroot.
  2. To make soda, stir 3 tablespoons of syrup into 8 ounces of cold carbonated water.
  3. The syrup will keep for 2 weeks in the fridge, but the flavor of syrups made with fresh flowers may change after a few days.

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