This syrup will keep for at least a year. Once opened, it will keep for months if refrigerated. The syrup is delicious over crepes, fresh fruit, custard, ice cream. To make cordial, a very small quantity of syrup can be added to a glass and filled with water. The syrup can also be added to milk to make a delicious drink or in chocolate truffles.
5 cups sugar
4 cups water
4 cups Hibiscus Flowers/Petals, chopped w/ stamens and pistils removed
Heat the sugar and water in a large saucepan until the sugar is completely dissolved. Add the Flowers and bring to the boil. Lower the heat and simmer gently until the volume of liquid is reduced by a third. Remove from the heat and strain. Bottle the syrup while still hot into clean bottles and seal. The strained flowers can be eaten as a dessert with icecream or custards.
