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How to Make Spiced Hibiscus Syrup

December 24, 2019 (Last Updated: September 25, 2020)

This spiced hibiscus syrup is festively dressed for your elegant Holiday cocktail parties with notes of cinnamon and clove! You’ll make gorgeous ruby red cocktails with this recipe and impress your guests with the enchanting flavor of hibiscus.

A bottle of spiced hibiscus syrup on a table surrounded by a few cinnamon sticks and a small bowl of hibiscus flowers.

I find I can use hibiscus syrup in just about every kind of cocktail. It pairs perfectly with the main spirits; vodka, tequila, gin, whisky, brandy or rum. It even works beautifully with sake, champagne, prosecco and is a special addition to sangrias!

It makes a fantastic winter replacement for grenadine or maraschino liqueur and adds a little extra excitement to classics like Manhattans and Old Fashions. I also love it as a little extra color in a French Gimlet.

But this syrup was made for my Sparkling Spiced Hibiscus Christmas Cocktail. I wanted to make a Christmas cocktail that looked luscious and regal, refined and inventive. I also wanted it to sparkle! With powdered hibiscus and a thin rim of snowy powdered sugar down the side, this is a cocktail that REALLY makes an entrance!

      

A Few Common Questions:

1. What does hibiscus syrup taste like?

It’s a little like cranberry, a little like raspberry, a little like pomegranate, a little tropical and warm. It’s floral, a little tangy and slightly sweet. A complex, fruity, floral flavor that makes cocktails so exciting!

2. Where do you find dry hibiscus flowers?

You may be able to find them in health stores or Whole Foods, but I got a nice big bag of organic hibiscus flowers on Amazon.

3. How long will hibiscus syrup last?

This syrup will last for 3 weeks if refrigerated and properly stored in a bottle or container with a top or lid. You can also freeze it for 6 months.

4. What do I need to make spiced hibiscus syrup?

  • sauce pan
  • 16 ounce bottle
  • small mesh strainer
  • cheese cloth or nut bag (optional)

A closeup of dry hibiscus flowers in a small bowl next to a small spoon with a few scattered cloves, flowers and cinnamon sticks.

How to Make Spiced Hibiscus Syrup – step by step

1. In a sauce pan, add 3 cinnamon sticks, 1 tsp. of cloves and 1 cup of dry hibiscus flowers.

2. Add 2 cups of water and ½ cup of honey. Allow to simmer on low for 10 minutes.

3. After 10 minutes, pour the entire mixture (including cinnamon and cloves) in a bottle or container. Refrigerate for 1 hour.

4. After 1 hour, pour the syrup through a mesh strainer and press the flowers to push through as much syrup as you can. If you really want to be sure you get as much syrup as possible, squeeze the flowers in cheese cloth or a nut bag (a fine mesh bag used in making nut milks). That will remove every possible drop.

A step by step process, showing how to make spiced hibiscus syrup.

Store in a bottle with a top for up to 3 weeks, or freeze in a freezer-safe container for at least 6 months. And just a word of warning… If hibiscus gets into your white Christmas party dress, it’s never coming out, so shake those hibiscus cocktails with care.

Mix your cocktail, and serve to your very special guests! And if you want a few more gorgeous holiday cocktail ideas, help yourself to my sake Frosted Blackberry Christmas cocktail, my Godiva Chocolate Candy Cane or my Sparkling Pear & Ginger cocktail.

Or simply help yourself to all of my COCKTAIL RECIPES.

A series of different winter cocktails.

I hope you love this spiced hibiscus syrup, and for more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A bottle of spiced hibiscus syrup on a table surrounded by a few cinnamon sticks and a small bowl of hibiscus flowers.
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5 from 1 vote

Spiced Hibiscus Syrup

This spiced hibiscus syrup is festively dressed for your elegant Holiday cocktail parties with notes of cinnamon, and clove. 
Prep Time5 mins
Cook Time10 mins
Resting Time1 hr
Total Time1 hr 15 mins
Course: Drinks
Cuisine: International
Keyword: hibiscus syrup
Servings: 16 ounces
Calories: 35kcal

Equipment

  • sauce pan
  • 16 ounce a bottle
  • small mesh strainer
  • cheese cloth or nut bag (optional)

Ingredients

  • 1

    cup dry hibiscus flowers
  • 2

    cups water
  • ½

    cup honey
  • 3

    cinnamon sticks
  • 1 tsp. cloves

Instructions

  • In a sauce pan, add 3 cinnamon sticks, 1 tsp. of cloves and 1 cup of dry hibiscus flowers.
  • Add 2 cups of water and ½ cup of honey. Allow to simmer on low for 10 minutes.
  • After 10 minutes, pour the entire mixture (including cinnamon and cloves) in a bottle or container. Refrigerate for 1 hour.
  • After 1 hour, pour the syrup through a mesh strainer and press the flowers to push through as much syrup as you can. If you really want to be sure you get as much syrup as possible, squeeze the flowers in cheese cloth or a nut bag (a fine mesh bag used in making nut milks). That will remove every possible drop.

Notes

This syrup will last for 3 weeks if refrigerated and properly stored in a bottle or container with a top or lid.

Nutrition

Serving: 1ounce | Calories: 35kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 11mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

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