Hibiscus syrup

Cooking with flowers is always therupatic, but cooking with hibiscus is doubly so because of the rich colour, and the burst of flavours. The way the colours change is also wonderful. This time, I found a few more flowers than usual, so decided to make and bottle hibiscus syrup.

6-8 hibiscus flowers

3/4 cup sugar

4 limes

1 1/2 cup water

(The proportions are 1:2:4, juice-sugar-water, with 2 flowers for each lime)

Method:

Bring the water to boil, take off the flame. Add the hibiscus petals and let it infuse for 30 minutes. 

Squeeze in the lime juice, add sugar, and heat till the sugar dissolves. Keep heating, till the syrup reduces to 3/4th of original volume. 

Bottle in a dry glass bottle. 

To make the juice- add water or soda according to taste.