My friend Joe introduced me to the simple delight that is hibiscus in champagne. He dropped a candied hibiscus into the bottom of my glass, and I was head over heels. You’ve got to try Joe’s drink in pop form – it’s the best of both worlds. Makes 10-12 popsicles, depending on mold size.
2 cups hibiscus simple syrup (see below)
2 cups champagne
Stir together simple syrup and champagne. Let stand until mixture stops fizzing. Pour into pop molds and freeze.
Store-bought candied hibiscus are destined for bubbly. Drop them into glasses of cool champagne and drink up!
Hibiscus Simple Syrup
Colorful flower-infused simple syrups have oh so many hues. Strong and sweet, they are best used as bases in other recipes, such as sorbets or drink mixes.
2 cups sugar
1 cup water
2 tbsp to 1 cup fresh or dried flowers
Dissolved sugar in water over medium heat, stirring occasionally, until it reaches a simmer. Place flowers in a nonreactive bowl (by that I mean glass, enamel, or stainless steel). Pour hot syrup over top and let stand for at least 30 minutes. Strain the mixture and discard the flowers. (I know it is a shame to discard the flowers, but you must unless you are using the syrup right away). Floral simple syrup ca be stored in the fridge for 1 or 2 months. If it begins to crystallize, simply heat it again until smooth. Makes 2 cups (1 pint).
This recipe makes a vicious simple syrup. For a thinner version, use 1 cup sugar and 1 cup water. Either type will work well in recipes that call for simple syrup.
Find the book at Johnson’s for more recipes
Bacher, Miche.(2013). Cooking with Flowers. Philadelpha, PA: Quirk Books.