Hibiscus Syrup

While we love it in the Hibiscus Latte, it can also be added to fresh lemonade, mixed into cocktails or mocktails, or added to a glass of champagne for a festive toast. The syrup can stay refrigerated for up to 3 weeks.


Makes about 2 cups


2    cups water
½   cup granulated sugar
8    hibiscus tea bags

Nutritional information

No nutrition information available


1. Put the water and sugar into a heavybottomed saucepan set over medium
heat. Heat until the sugar has fully
dissolved. Remove from heat and add
the tea bags. Allow to steep for 30
2. Remove the tea bags and cool fully
prior to use.