Hibiscus Flower Syrup
A vibrant homemade hibiscus syrup simmered gently with sugar and cornstarch, perfect for drinks, desserts or drizzling over sweet treats.
Updated : 06 February, 2026
Easy
About 20 min.
Ingredients
handful
Hibiscus
200 milliliters
Water
200 grams
Sugar
1 teaspoon
Cornstarch
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Bring the water to the boil, then pour it over the dried hibiscus flowers. Leave the mixture to steep for 30 minutes so the colour and flavour fully infuse.
Step 2
Strain the liquid into a saucepan, discarding the hibiscus. Add the sugar and cornstarch, stirring well to ensure everything dissolves completely and there are no lumps.
Step 3
Place the pan over a low to medium heat and gently simmer, stirring regularly, until the liquid thickens into a syrup.
Step 4
Remove from the heat and leave to cool. Once cooled, transfer to an airtight container and store in the fridge until needed.
Author note
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