Tart with just the right amount of spice, roselle ginger syrup is the perfect base for holiday mocktails and cocktails!
After what feels like an eternity, the roselle calyces in my garden are finally ready for harvesting! Since my garden doesn’t quite receive full sun, things can often take longer to reach maturity. I planted the roselle seeds in the middle of July (which feels like a lifetime ago) and just started harvesting them last week. Have you ever eaten or grown roselle? It’s a type of hibiscus that yields edible calyces with a tart, cranberry-like flavor. It’s sort of like the warm climate stand-in for a cranberry. Tart and delicious!
Since I still had some locally grown ginger root (I’ve been hoarding it), I decided to pair it with the roselle for a batch of syrup. The recipe is super simple to make and yields the most beautiful ruby color. I’ve been slowly savoring the syrup with sparkling water and the juice from an orange or a lemon. It’s a lovely bit of brightness on these darker winter evenings.
So you might be thinking wait, where in the heck do I get roselle?! If you’re down here in the Houston area or in a similar climate, check with your local farms (or friends that garden)! Otherwise, you can sub in dried hibiscus in its place. I threw in a cinnamon stick and some star anise for a holiday vibe but feel free to omit if you want. Enjoy!
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Roselle Ginger Syrup
- Total Time: 45 minutes
- Yield: 12–14 oz 1x
Description
Tart with just the right amount of spice, this ruby-hued syrup is the perfect base for holiday mocktails and cocktails.
Ingredients
- 1 1/2 cups granulated sugar
- 2 cups water
- 2 lightly packed cups of prepared roselle calyces (or, 2/3 cup dried hibiscus)
- 2-inch piece of ginger root, thinly sliced
- 1 cinnamon stick
- 2 whole star anise
Instructions
To prepare your calyces, peel the red parts away from the interior green seed pod. You’ll be used the red parts for the recipe and will need 2 lightly packed cups.
Add the water and sugar to a pot set over medium heat. Bring the water and sugar to a simmer, stirring a couple of times to encourage the sugar to dissolve. Once the sugar syrup comes to a simmer, add all of the remaining ingredients. Once the syrup returns to a simmer, you’ll allow it to simmer for 30 minutes.
Remove the syrup from the heat and allow it to cool at room temperature for at least 15 minutes before proceeding with the last steep.
Strain the syrup through a sieve to remove the solids. Bottle the syrup and store it in the fridge. Use the syrup within 2 weeks.
To make a simple holiday mocktail, add the juice of half of a blood orange or lemon to a cocktail shaker along with a dash of bitters and 2-3 tbsp of the syrup. Add a handful of ice and shake vigorously for 30 seconds. Strain into a glass and top with sparkling water.
Notes
You can eat the ginger and roselle that you strain out of the syrup since they are essentially candied! Add them to salads or serve alongside your favorite cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
[…] more roselle hibiscus recipes? Try it out in this roselle ginger syrup or this hibiscus mulberry […]