Hibiscus Cordial Recipes

HIBISCUS CORDIAL

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

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.

AGUA DE JAMAICA (HIBISCUS WATER)

Steps:

• Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
• Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.