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Hibiscus simple Syrup (Zobo/ Sorrel Concentrate)

This is an easy way to flavor you drinks and water. Make this hibiscus syrup and store in the refrigerator for up to two weeks and take your summer drinks to the next level.
Course Drinks
Cuisine Afro-carribean, American
Keyword Hibiscus simple syrup, Hibiscus Syrup, Sorrel concentrate
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

  • 4 cups water
  • 3 cups Erythritol (optional)
  • 2 cup Dry Hibiscus petals (washed)

Optional add ins

  • ginger
  • cloves
  • cinnamon
  • lemon or orange peel

Instructions

For Sweetened syrup

  • Bring water to boil, Add the rinsed Hibiscus flower (Sorrel or Zobo flower into the hot water, lower heat to simmer, then add the sweetener let it simmer on low heat for 5 minutes.
  • Turn off heat, let it steep for another 5 minutes then sieve with a fine mesh sieve to strain out the petals.
  • Store in the refrigerator in an air tight container for up to 2 weeks.

For Unsweetened Syrup

  • Repeat step 1 above, without addding the sweetener. Let it simmer on low heat for 8 to 10 mins to reduce the quantity and create a thicker consistency.
  • Let it cool, use imediately or store as you would store the sweetened syrup

Notes

  1. if you want the seeetened or unsweetened syrup thicker, cook for longer.