September 23, 2019

I love working with hibiscus flowers. The acidity is great in sweet desserts or tea. And the potency of the colour is just satisfying to watch.

  • 1 litre rum [clear and rather flavourless]
  • 4 tablespoons white rock sugar
  • 1 vanilla bean
  • ½ cup hibiscus flowers [half if you use crushed ones]

_ split vanilla beans and scrape out seeds
_ combine all ingredients in a large glass [vanilla seeds + bean]

_ leave to steep for 4-5 days [give it a good shake daily]
_ strain through a fine meshed sieve

_ transfer into sterilised glasses
[keeps pretty much indefinitely]

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