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Ingredients3 d 10 m servings 16
Original recipe yields 48 servings (1 cup hibiscus sugar)
- Mix red and white hibiscus flowers together, breaking them into slightly smaller pieces.
- Place 3/4 cup flowers and sugar in a mini food processor. Pulse until flowers are pulverized. Use the pulse method to ensure the sugar doesn't heat up and melt.
- Place remaining 1/4 cup flowers in an airtight container. Cover with sugar mixture. Let infuse for at least 3 days before using.
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Per Serving: 16 calories; 0 4.2 0 0 < 1 Full nutrition
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