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Hibiscus Syrup

Matt Wencl

"Keep this sweet, tart, and floral syrup on hand for adding extra zing and beautiful ruby red color to margaritas, rum punches and daiquiris. Or just pour over ice and add club soda for a delicious fresh soda. Syrup keeps in the refrigerator for up to 2 weeks."
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25 m servings 44 cals
Original recipe yields 12 servings (1 1/2 cup)

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  1. Bring water, white sugar, hibiscus, brown sugar, ginger, and lemon zest to a boil. Reduce heat and let simmer until sugars dissolve and flowers soften, about 10 minutes. Remove from heat and steep syrup until flavors combine, about 5 minutes.
  2. Strain syrup into a container through a fine-mesh strainer, pressing solids with a spoon to extract as much liquid as possible. Discard solids.

Nutrition Facts

Per Serving: 44 calories; 0 g fat; 11.4 g carbohydrates; 0 g protein; 0 mg cholesterol; 2 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Fantastic! Quite versatile. Thank you for the recipe.