I have been using these for a couple of years now. If you have not heard or seen them, hibiscus flowers are a beautiful presentation to the plate.
As edible flowers go, the colors are fantastic. These are packaged in a simple syrup. The first few times that I used them, I disregarded the syrup.(dumb, yes I know;-)
Lately I have been adding it to pan reductions for beef, veal and pork sauces. The sugar balance can enhance a simple vinaigrette.
Perhaps reduce the syrup down by 25%, chill it and now you an excellent topping for dessert. Although it is a bit thick to begin with.
Fold into whipped cream to add color and flavor, or use it in frozen sorbet or popsicle.
Lately it has been getting a bit humid. Why not step up my house lemonade with some of the syrup.
2 oz vodka
3 oz lemonade
1 tablespoon of Hibiscus Syrup
Mint and/or Hibiscus Flower
Add three or four ice cubes to class. Top with lemonade, vodka and lastly the syrup. Garnish and enjoy!
Here is a lemonade recipe
2 quarts water
1/2 cup agave nectar + 1/2 cup water
1 cup lemon juice
the rind from 1 lemon.
Place agave & 1/2 cup water in a sauce pan and heat to just a boil.
Combine into a pitcher all, of the ingredients and chill until use.