Hibiscus Syrup for Cocktails

This hibiscus syrup is made with dried hibiscus flowers, water, and honey, making it a bright, tangy cocktail sweetener. It's vibrant, floral, and easy to make.

Hibiscus syrup is one of my favorite ways to add bold color and bright, tangy flavor to cocktails. Just a splash brings a beautiful, deep red hue and a lightly floral, citrusy note that instantly makes a drink feel a little more special.

When dried hibiscus flowers are steeped, they release a tart, cranberry-like flavor with a subtle floral edge. I simmer them in water, then sweeten with honey until the syrup reaches a smooth, pourable consistency that blends easily into cocktails.

I always like to keep a jar in the fridge for easy cocktail upgrades. It's simple to make, keeps well, and adds a vibrant, slightly tangy twist to everything from spritzes to bright pink hibiscus margaritas.

Kristen Stevens

Hibiscus Syrup for Cocktails

A hibiscus syrup made with dried hibiscus flowers, water, and honey. It's bold, lightly tart, and perfect for adding color and flavor to cocktails.

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Prep Time 5 minutes mins

Cooling Time 30 minutes mins

Total Time 35 minutes mins

Servings: 1 cup

Course: Cocktail

Ingredients  

• 1 cup water
• 1 cup honey or granulated sugar
• 1 cup dried hibiscus flowers

Method

 

1. Bring the water and honey (or sugar) to a boil over high heat. Remove the pot from the heat, add the hibiscus flowers, and stir well. Let it steep until it's cool - at least 30 minutes.
   1 cup water, 1 cup honey, 1 cup dried hibiscus flowers
   
2. Strain the syrup through a fine-mesh sieve.
   
3. Either use it right away or store the hibiscus simple syrup in a clean jar in your fridge for up to a month.
   
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