Recipe – Hibiscus Popsicles

hibiscuspops

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.

Hibiscus Champagne

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.

Photo: halfbakedharvest.com

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Recipe – Hibiscus Popsicles

Recipe – Hibiscus Rum Cooler

HibiscusRumcooler

Serves 8; Total volume: 9 ½ cups

16 oz. (2 cups) dark rum

8 oz. (1 cup) hibiscus syrup

4 oz. (1/2 cup) freshly squeezed lime juice

4 cups ice cubes

16 oz. (2 cups) ginger beer

The key to this unusual cocktail is hibiscus syrup. I like those made by Fruitlab and Wild Hibiscus, but a number of other brands also offer versions of this rosy-hued, sweet-tart syrup. Although the drink doesn’t require a garnish because it has such an attractive color and balanced flavor, consider adorning the serving table with decorative flowers and limes or lime halves.

In a pitcher, that holds at least 11 cups, combine the rum, hibiscus syrup, and lime juice and stir until thoroughly blended. Add the ice and stir to chill. Pour in the ginger beer and stir gently.

To serve, pour into tall glasses, such as Collins glasses, and offer straws.


Find the book at Johnson’s

Newman, Kara. (2013). Cocktails for a Crowd. San Francisco, CA: Chronicle Books LLC.

Photo: Teri Lyn Fisher

Recipe – Hibiscus Rum Cooler