Let’s discuss the hibiscus. It’s oftentimes referred to as a China Rose, however, it’s not really related to a rose at all. Although with that deep reddish color, we could see why it could be called that!
Used widely in East Asia, the tart-tasting hibiscus is often used in salads and teas, and even for cosmetic purposes. However, in this instance, we’re talking about a sous vide hibiscus syrup!
As mentioned, hibiscus flowers are popular in East Asia, and one of our blogger network participants, Mood Therapist, is actually a modernist cocktail developer based in Hanoi, Vietnam!
He posted this photo on Instagram a couple days ago, showing off this beautiful hibiscus syrup. He gave us a quick run-down of how to make it:
615g cane sugar, 615g water and 200g fresh hibiscus petals (remove the central seed bit). Infuse for 4hrs at 55C. Strain. Enjoy!
And it’s easy as that!
The recipe yields about 1 liter of syrup and can be used in cocktails or diluted in soda water (1 part syrup to 5 parts soda) for a nice refreshing non-adult drink!