Here’s a step-by-step recipe for creating this syrup, used in the April Flowers & Lonely Hearts Club recipes, among others.
Similar to a tea-infused simple, this syrup begins with steeping the flowers in water before adding sugar to create the simple. This allows the flavor of the petals to permeate the water, while keeping them separate from the sugar — combining them would make cleanup much more difficult!
The technique for this simple may seem particular, but we recommend following it closely for the best results. Also, we’ve found this particular balance of the rose & hibiscus to give the simple a robust flavor without being too overpowering in a cocktail. After all, the simple is meant to compliment the spirit, not to drown it out! But if you find that you want your simple to pack a bit more of a punch, go right ahead and experiment with the rose & hibiscus measurements to your taste.
Ingredients:
- 1½ cups sugar
- 1 cup water
- 1 heaping tablespoon of dried rose petals
- Two full dried hibiscus flowers (or two healthy pinches of dried hibiscus petals)
Step by Step:
1. Bring 1 cup water to a boil on the stove, then immediately remove from heat.
2. Add two full dried Hibiscus flowers and one tablespoon of dried rose petals for every cup of water.
3. Allow the rose & hibiscus to steep for 5 minutes
4. Carefully strain out the solids.
5. Add 1½ cups sugar to the rose-hibiscus water, then return the pot to the burner.
5. Bring to a simmer, then simmer for 1 minute — this combines the sugar & water without letting too much water evaporate in the heat.
6. Remove pot from heat, and allow simple to cool completely.
7. Once cool, strain through a fine strainer.
Store your syrup in a clean, airtight vessel in the refrigerator for up to 1 month!
