Roselle Hibiscus Ginger Syrup

This roselle hibiscus ginger syrup is sweet and tart with just the right amount of spice! Use it as the base for cocktails and mocktails or enjoy it drizzled over yogurt or pancakes.

Have you ever eaten or grown roselle? It’s a type of hibiscus that yields edible calyces with a tart, cranberry-like flavor. It’s sort of like the warm climate stand-in for a cranberry. Tart and delicious! Most hibiscus teas are made with the dried calyces (pods) of roselle or similar edible hibiscus cultivars. If you’re lucky enough to have access to fresh roselle pods, you can use them to make this easy and incredibly delicious syrup. It makes a great base for mocktails and cocktails. Plus, you can eat the roselle you strain out after making the syrup so nothing goes to waste.

Notes on Ingredients and Substitutions

If you’re in a warmer climate, check with your local farms (or friends that garden) in the fall for fresh roselle. You might also have lucking finding some at Indian or Asian grocery store. Otherwise, you can easily sub dried hibiscus in its place! Check the recipe card below for the exact amount. I love the combination of cinnamon, ginger, and star anise to lend spice to the syrup but if you prefer a simple hibiscus syrup, you can leave them out.

How to Process Fresh Roselle for this Recipe

While you can use the whole pod, I prefer to peel off the outer red portion from the inner green pod. The outer red portion of roselle is what has the tart flavor while the green pod has a neutral okra-like flavor (they’re in the same family!). You can see what this process looks like below!

How to Use Your Roselle Syrup

My favorite way to enjoy this roselle hibiscus ginger syrup is to combine it with sparkling water and some fresh orange or lemon juice. It’s lovely and bright with a hint of spice that is perfect for the colder months of the year. You can also drizzle this syrup over yogurt, ice cream, oatmeal, and pancakes.

Roselle Ginger Syrup

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• Author: Courtney
• Total Time: 1 hour
• Yield: 12–14 oz 1x
• Diet: Vegan

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Description

This roselle hibiscus ginger syrup is sweet and tart with just the right amount of spice! Use it as the base for cocktails and mocktails or enjoy it drizzled over yogurt or pancakes.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups granulated sugar
• 2 cups water
• 2 lightly packed cups of prepared roselle calyces, or 2/3 cup dried hibiscus
• 2-inch piece ginger root, thinly sliced
• 1 cinnamon stick
• 2 whole star anise

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Instructions

Add the water and sugar to a pot set over medium heat. Bring the water and sugar to a simmer, stirring a couple of times to encourage the sugar to dissolve. Once the sugar syrup comes to a simmer, add all of the remaining ingredients. Once the syrup returns to a simmer, you’ll allow it to simmer for 30 minutes.

Remove the syrup from the heat and allow it to cool at room temperature for at least 15 minutes.

Strain the syrup through a sieve to remove the solids. Bottle the syrup and store it in the fridge. Use the syrup within 2 weeks.

Notes

• You can eat the ginger and roselle that you strain out of the syrup since they are essentially candied! Just pick out the cinnamon stick and anise. You can add the candied ginger and roselle to salads or serve alongside your favorite cheese.
• To prepare your calyces, peel the red parts away from the interior green seed pod. You’ll use the red parts for the recipe and will need 2 lightly packed cups.
• To make a simple holiday mocktail, add the juice of half of a blood orange or lemon to a cocktail shaker along with a dash of bitters and 2-3 tbsp of the syrup. Add a handful of ice and shake vigorously for 30 seconds. Strain into a glass and top with sparkling water.

• Prep Time: 15 minutes
• Cooling Time: 15 minutes
• Cook Time: 30 minutes