Hibiscus Flower Cocktail

 

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.

Drink Recipe:

2 oz vodka

3 oz lemonade

1 tablespoon of Hibiscus Syrup

Ice

Mint and/or Hibiscus Flower

Add three or four ice cubes to class. Top with lemonade, vodka and lastly the syrup. Garnish and enjoy!

Easy, right?

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.

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