If you do not grow your own edible flowers, you can still make your favorite flavors of simple syrups. There are online sources for organic dried *edible* flower petals, that can be used and a great source is family or friends that do grow their own (without herbicide or pesticide use).
Hibiscus is from the Malva family or maybe better known as mallow. A common weed grows in many areas, that is of this same family, that many mistake as a wild geranium, and it is edible as well. For this particular recipe I'm using Globe Mallow, Malva Sidalcea. Leaves, flower and seeds are edible. You may find Hibiscus tea in tea shops or specialty shops, however that particular Hibiscus is usually Hibiscus sabdariffa. The malva family of plants has been used for enjoyment and medicinally since ancient times, and is still a very important crop in many countries.
Mallow has been known as Marshmallow and was used to make marshmallows, because of the mucilage character of the flower petals when they are wet. You'll notice when you make this simple syrup, that the petals get very slippery and gooey when you're straining them. Bees and Butterflies love the Mallow plants and they won't harm your chickens or other pets, so if you don't currently grow any, you may wish to consider them in your landscape.
Yield: Approximately 1 Cup syrup
Time involved: Maximum 30 minutes (10 minutes hands on)
HIBISCUS SIMPLE SYRUP
Ingredients:
1 cup Sugar (or use an alternative sweetener of choice)
1 cup Water
1 C. Hibiscus Petals (Firmly Packed)
What you Need:
Bottles or Jars with sealable lids
Jar or bottle funnel (optional, but very useful)
Fine mesh sieve
Cheese Cloth or Coffee Filter (optional, but helps keep the simple syrup clear of sediment)
Wooden Spoon or muddler
Directions:
Prepare the Hibiscus flowers, rinsing thoroughly under cold tap water, and by removing the stamen and the green or brown bracts of each flower. (Refer to the slideshow for identifying the parts to remove)
Bring the water and sugar to a boil on medium heat, stirring until the sugar is dissolved and the syrup is clear. Reduce the heat to a low boil and boil for up to 10 minutes, stirring frequently (DO NOT scrape the sides, the sugar may crystalize in storage). Remove from the heat, add the clean dry petals and allow to steep 10-15 minutes.
Strain into a mason jar or bottle with cap, or a squeeze bottle, through a fine sieve lined with cheese cloth OR coffee filter. Allow to drain until you see no more dripping. With a wooden spoon, press out as much liquid from the petals as possible. Discard the petals.
Allow the syrup to cool. Cap securely, Label and Date. Refrigerate until ready to use. Will keep at least 2 weeks and up to a month when refrigerated. This can be frozen for long term storage, if using sealable freezer safe containers.
Suggested Uses: This makes a welcome gift for your tea loving or cocktail loving friends or those that use simple syrups in their baking and confections and Coffee Beverages.
Note: If using Honey, Coconut Palm Sugar, Brown Sugar, or Raw Sugar, you will note that they alter the color of your simple syrup, which may not be desirable for all simple syrups and in particular most Floral syrups (except the deepest reds) or light colored fruit and herbal syrups. They are more suitable to your dark berry syrups, such as Blueberry, Blackberry or perhaps Raspberry. If the color of the finished syrup is not a concern, then feel free to use the dark alternative sweetener products. I am not a fan of artificial sweeteners, however if you choose to use them, and find that they leave an after taste, try adding a scant amount of vanilla, that can offset an unpleasant lingering taste.
Tip: Use only clean, non-pesticide Hibiscus petals (floral shops are not a good option as those flowers are treated and rarely have a fragrance). Use flowers from your own garden or from a friend or family member's garden that are not treated with pesticides.
Tip: The color of your Hibiscus Simple Syrup will be reliant on the depth of color of your flowers. Deep Red petals will produce the darkest color of Simple Syrup, while pink or soft colors will produce a soft, to middle range of the color of those petals. White or soft yellow will slightly tint your otherwise clear simple syrup, which may or may not be desirable for certain simple syrup applications.
Tip: If you want more depth of color you can use a natural food coloring to enhance the color of your simple syrup. In addition, if you want a more distinguishable fragrance, you can add fragrant extracts or essential oil created for consumption, that are available online, or may be available at your favorite Natural Grocer or Health food source.
Precaution: Make certain any flower, herb or spice that you use to make a simple syrup is edible, with no known interactions with medications or supplements that you currently take. If you or others have an allergy to flowers or certain herbs, it may be advised to avoid making those types of syrups. Pregnant or lactating females should use or make only under professional medical guidance.
Refer to the link for Rose Petal Simple Syrup:
http://justfowlingaround.weebly.com/sweets-treats-and-drinks/rose-petal-simple-syrup
Refer to the link for additional flavors Simple Syrup:
justfowlingaround.weebly.com/sweets-treats-and-drinks/simple-syrup-and-variations
Refer to the link to make your own Hibiscus Tea:
justfowlingaround.weebly.com/sweets-treats-and-drinks/hibiscus-tisaneherbal-tea
Chicken Coop Chatter© All Rights Reserved 2011-2017