Make easy spiced hibiscus simple syrup for cocktails, mocktails, and more in 20 minutes with flavorful ingredients! This recipe should be in your rotation year round but especially around the holiday season because it tastes similar to sorrel.
And if you enjoy this hibiscus syrup recipe you'll love my ginger honey syrup, too!
Why You'll Love this Recipe
Quick & Easy - Make hibiscus simple syrup in about 15 minutes. This recipe only calls for everyday kitchen tools and is made in the same method as my popular citrus simple syrup and strawberry vanilla syrup.
Sorrel Flavor - Floral, earthy hibiscus is the base for the deep purply red drinks across West Africa and the African diaspora, known as zobo drink, sorrel, agua de jamaica, roselle, and many more names. This sweet hibiscus ginger syrup tastes like a sorrel syrup with warming spices, ginger, and brown sugar.
What You'll Need for this Recipe
Ginger adds warmth and zing so don't skip it! Fresh ginger is best though ground ginger can also work.
Cinnamon and Clove for sweet spice notes. I recommend using whole cloves and cinnamon sticks but you could use ground spices in a pinch.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Sweetener - I make this vegan hibiscus tea syrup recipe with brown sugar but you could make it with granulated sugar, coconut sugar, honey, agave, or maple syrup, too.
Liquid - If you want to add another layer of flavor, try making DIY hibiscus syrup with juice instead of water. Pineapple juice will provide a Nigerian zobo drink flavor profile and zesty orange juice will make it taste just like Jamaican sorrel!
How to Make Hibiscus Syrup from Dried Flowers
Step One: Add all ingredients to a small saucepan and stir until brown sugar is dissolved.
Step Two: Bring mixture to a boil then reduce heat and simmer.
Pro Tip #1: The smaller you cut the ginger, the more flavor will be infused into the syrup so cut, slice, and/or dice to your preference!
Step Three: Strain out the solid ingredients.
Step Four: Transfer syrup to an airtight container to store.
Pro Tip #2: I like to let the spices and hibiscus steep in the syrup as it cools for even stronger flavor.
Pro Tip #3: A slotted spoon works well for removing large solids then I recommend a strainer for the smaller pieces.
By the way, hibiscus works in savory sauces, too. Check out my smoky hibiscus & honey BBQ sauce for all your grilling needs!
Frequently Asked Questions
This syrup tastes like hibiscus tea with notes of cinnamon, clove, and ginger. You'll also taste caramelized sugar notes.
You can make this syrup up to six days ahead of time.
Store in an airtight container and refrigerate. It will keep for one to two weeks this way.
To freeze hibiscus flavored simple syrup, transfer it into a freezer safe container and store up to three months. I recommend freezing in molds such as ice cube trays for easier thawing and use.
Uses for Homemade Hibiscus Syrup
This is the best hibiscus syrup for cocktails, mocktails, Italian sodas, punch recipes and even lattes. I mean, doesn't a spiced hibiscus coffee sound dreamy? It can also work on layer cakes to keep them moist and add flavor or as a sweetener for homemade sorbet.
Hibiscus sorrel syrup is also a great natural substitute for grenadine and one of my favorite ways to use it is by combining with ginger beer for homemade hibiscus ginger beer. By the way, you'll need this syrup on deck for my sweet and sophisticated hibiscus martini cocktail recipe!
More Hibiscus Recipes
I hope you'll enjoy this DIY spiced hibiscus simple syrup soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
Spiced Hibiscus Simple Syrup
- Add water, brown sugar, dried hibiscus, ginger, cinnamon stick, and cloves to a small saucepan over medium heat.
- Stir ingredients until brown sugar is dissolved then bring to a boil.
- Reduce heat to low and simmer for about 10 minutes.
- Turn off heat and allow syrup to cool then strain out solid ingredients.