As it gets colder, I notice a definite increase in the amount of hot tea that I drink. I usually rotate between tea varieties to keep things interesting, so you’ll usually find me with some green tea, chai tea, or another variety. Lately though I’ve been switching things up a bit by making tea with a homemade cranberry hibiscus simple syrup.
The syrup is super easy to make, requiring only four ingredients: one cup of water, one cup of sugar (or raw honey), one cup of frozen or fresh cranberries, and two ounces of dried hibiscus flowers. You’ll want to bring everything but the hibiscus to a boil over a medium heat before leaving it to simmer for 15 minutes. Add in the hibiscus flowers next and leave them to steep for a half hour or so. Finally, strain your syrup mixture through a fine-mesh sieve and pour it into a sterilized bottle until you’re ready to infuse your next cup of tea with the delightful tangy and floral flavors offered by the mix of cranberry and hibiscus.
How to Make the Best Cranberry Hibiscus Simple Syrup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1.25 cups 1x
1 cup water
1 cup sugar or honey
1 cup frozen or fresh cranberries
2 oz dried hibiscus flowers
- Add the sweetener, cranberries and water to a saucepan.
- Bring to a boil over medium heat.
- Reduce the heat to low and simmer for 15 minutes.
- Remove the saucepan from heat.
- Add the hibiscus flowers and steep for 30 minutes.
- Strain the syrup through a fine-mesh sieve and pour into a sterilized bottle.
- Store in the refrigerator.
Download link: Hibiscus Simple Syrup Gift Tag