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INGREDIENTS

2 Tbsp. dried hibiscus flowers*
1 cup granulated sugar

PREPARATION

• Add the dried hibiscus flowers to a tea ball. Steep in 1 cup hot water (just below boiling) 3 to 5 minutes. Remove tea ball.
• In a medium-sized bowl, combine the hibiscus-flavored water with the sugar. Stir until sugar is completely dissolved. Let cool. Syrup can be stored, covered and refrigerated, up to 1 month.
*Dried lavender and hibiscus flowers are available at Cheryl’s Herbs, 7170A Manchester Road, Maplewood, 314.645.2165, cherylsherbs.com

This article appears in May 2014.

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