HIBISCUS SYRUP
Keep this sweet, tart, and floral syrup on hand for adding extra zing and beautiful ruby red color to margaritas, rum punches and daiquiris. Or just pour over ice and add club soda for a delicious fresh soda. Syrup keeps in the refrigerator for up to 2 weeks.
Provided by Matt Wencl
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 25m
Yield 12
Number Of Ingredients 6
Steps:
- Bring water, white sugar, hibiscus, brown sugar, ginger, and lemon zest to a boil. Reduce heat and let simmer until sugars dissolve and flowers soften, about 10 minutes. Remove from heat and steep syrup until flavors combine, about 5 minutes.
- Strain syrup into a container through a fine-mesh strainer, pressing solids with a spoon to extract as much liquid as possible. Discard solids.
Nutrition Facts : Calories 44 calories, Carbohydrate 11.4 g, Sodium 2.1 mg, Sugar 11.3 g
HIBISCUS PUNCH
This bright beverage, inspired by Caribbean sorrel drink and Mexican agua de Jamaica, is made by steeping hibiscus flowers to extract flavor - and color. It is then lightly sweetened and served chilled, like iced tea. Add cinnamon, ginger and allspice if you wish. It makes a great ruby-colored cocktail mixer as well.
Provided by David Tanis
Categories non-alcoholic drinks
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring 2 quarts water to a boil in a medium stainless-steel pot.
- Add hibiscus flowers, and cinnamon, ginger and allspice berries, if using. Turn off heat and steep for at least 30 minutes.
- Strain mixture into a pitcher or bowl and cool to room temperature. Sweeten to taste. Serve chilled over ice, with lime wedges.
HIBISCUS-SPIRALED GINGER COOKIES
Floral hibiscus and citrus zest, along with coarse sugar, make up a delightful swirl in a buttery shortbread dough with contrasting textures from chewy candied ginger and caramelized raw sugar. Every bite of this cookie is suffused with delicately sweet flavors, which are complemented by a slight fruity tang. For the prettiest spiral, make sure to roll your log tightly. The log can be wrapped and frozen for up to one month, or refrigerated for up to three days, then sliced and baked without thawing.
Provided by Yewande Komolafe
Categories cookies and bars, dessert
Time 1h15m
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes. Add 1 egg and mix until just combined. Scrape down the sides of the bowl.
- In a separate bowl, combine the flour, candied ginger, salt and ground ginger, and whisk together. Turn the mixer off, add flour mix to the butter all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. Wrap the dough in plastic wrap, pressing down to form a flat square. Refrigerate the dough until firm, about 30 minutes.
- In a small bowl, combine the turbinado sugar, hibiscus, edible flowers (if using) and orange zest.
- Roll the dough between two sheets of parchment paper into a 10-by-13-inch rectangle. Peel off the top sheet of parchment paper. Beat the remaining egg with 1 tablespoon of water in a small bowl, and brush the surface of the dough with the egg mixture. Sprinkle the hibiscus mixture over the dough, leaving a ½-inch border along one of the long edges. Press down lightly on the sugar to make sure it adheres to the dough. Turn the dough so that the coated long end is closest to you and, starting from that end, roll the dough into a tight log. Use the bottom sheet of parchment to help lift and roll the dough. Slice the log in equal halves, and wrap each half with 1 sheet of parchment. Refrigerate until the dough is firm enough to slice, at least 1 hour and up to 3 days.
- Heat the oven to 350 degrees. Line a sheet pan with parchment paper. Slice each log into ½-inch rounds. Lay the rounds on the prepared baking sheet, spacing at least ½-inch apart.
- Bake until the cookies are golden at the bottom edges, rotating once halfway through baking, about 22 minutes. Move the cookies to a wire rack to cool completely. Store the cookies at room temperature in an airtight container for up to 3 days. The baked cookies can also be stored frozen in an airtight container for up to 10 days. Thaw at room temperature before serving.
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