This hibiscus syrup is tangy, sweet, and super versatile. Use it to add a punch of color and fruity flavor to everything from drinks to desserts. It’s easy to make in just 35 minutes, and it will keep in your fridge for up to a month!
Hibiscus syrup is one of my favorite ways to add a pop of color and flavor to both sweet and savory things. I use it to liven up drinks and cocktails, drizzle it over pancakes or ice cream, and even swirl it into yogurt. It’s naturally sweetened with honey, easy to make, and a little goes a long way.
When dried hibiscus flowers are steeped, they release a tart, cranberry-like flavor with a subtle floral note and a gorgeous deep red color. I simmer the hibiscus in water, then sweeten it with honey until the syrup has a maple-like consistency. The result is vibrant, lightly tangy, and incredibly versatile.
This recipe makes about one cup, but I almost always double or triple it. Extra syrup keeps well in the fridge and makes a lovely homemade gift—just pour it into a small jar, add a ribbon, and bring it along to your next dinner party.
Hibiscus syrup variations to try
This hibiscus syrup is bright and flavorful on its own but here are a few variation ideas to spice it up:
- Make hibiscus ginger simple syrup by adding a few slices of ginger to the honey water while it’s steeping.
- Add herbs like mint or basil.
- Brighten up the flavor with some lemon peel or lime peel, which also acts as a natural preservative.
- Add spices like coriander seeds and fresh bay leaves for a subtle herbal undertone. Or try a cinnamon stick and cloves for a warming fall or winter version.
How to use hibiscus syrup
- Keep this tangy-sweet hibiscus syrup on hand as a natural sweetener for drinks like lemonade , iced tea, mocktails, gin or vodka cocktails, and Italian sodas. If you’re going the boozy route, try it in a hibiscus margarita or a hibiscus mojito. It also makes an excellent grenadine substitute!
- Turn it into dessert by pouring it over ice cream or sorbet. Or drizzle it on top of cake or pavlova.
- It can also be used to add a touch of sweetness to breakfast. Use it to flavor yogurt or drizzle over pancakes, waffles, or french toast. We enjoy its fruity flavor in the summertime but it’s easy to make this syrup year-round.
Hibiscus Syrup Recipe
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Ingredients
- ▢ 1 cups water
- ▢ 1 cup honey (or granulated sugar)
- ▢ 1 cup dried hibiscus flowers
Instructions
- Bring the water and honey (or sugar) to a boil over high heat. Remove the pot from the heat, add the hibiscus flowers, and stir well. Let it steep until it’s cool – at least 30 minutes. 1 cups water, 1 cup honey, 1 cup dried hibiscus flowers
- Strain the syrup through a fine mesh sieve.
- Either use it right away or store the hibiscus simple syrup in a clean jar in your fridge for up to a month.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More simple syrups
Cranberry Simple Syrup (with winter spices)
Raspberry Simple Syrup
Strawberry Simple Syrup
Eggnog Maple Syrup
Hibiscus Syrup Recipe
Ingredients
- 1 cups water
- 1 cup honey , or granulated sugar
- 1 cup dried hibiscus flowers
Instructions
- Bring the water and honey (or sugar) to a boil over high heat. Remove the pot from the heat, add the hibiscus flowers, and stir well. Let it steep until it’s cool - at least 30 minutes. 1 cups water, 1 cup honey, 1 cup dried hibiscus flowers
- Strain the syrup through a fine mesh sieve.
- Either use it right away or store the hibiscus simple syrup in a clean jar in your fridge for up to a month.
