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–+ servings
Four hibiscus-ginger drinks: a red Paloma, layered orange spritz, lime soda, and Champagne cocktail.

Hibiscus-Ginger Syrup for Drinks

Rufus Dewanou
A tart, jewel-red hibiscus syrup with fresh ginger spice for sodas, spritzes, Palomas, Champagne cocktails, and mocktails.
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Prep Time 5 minutes
Cook Time 5 minutes
Steeping Time 15 minutes
Total Time 25 minutes
Recipe Type Cocktail and Mocktails, Pantry Essential
Cuisine American
Servings 32 tablespoons

Equipment

Ingredients
  

  • 1 ½ cups water
  • 1 ½ cups granulated sugar
  • ½ cup dried hibiscus flowers plain and unsweetened
  • ¼ cup fresh ginger thinly sliced
  • 1 pinch fine salt
  • lime peel or cinnamon stick optional

Instructions
 

  • Combine the water, sugar, ginger, and salt in a saucepan. Bring to a gentle simmer and cook for 5 minutes.
  • Remove the saucepan from the heat.
  • Stir in the dried hibiscus, cover, and steep for 10 to 15 minutes.
  • Strain through a fine-mesh strainer without squeezing the hibiscus aggressively.
  • Cool completely, transfer to a clean bottle or jar, and refrigerate.

Notes

Storage: Refrigerate in a clean, airtight container and use within 2 weeks. Freeze small portions for up to 3 months.
Serving: Start with 1 to 2 ounces per drink. Add fresh citrus to each glass instead of the whole bottle.
Keyword ginger syrup for cocktails, hibiscus ginger syrup, hibiscus syrup for drinks
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