One Syrup, 3 Drinks
Bryn Herdrich
8-10
One Syrup, Endless Possibilities!
"As the weather heats up, there's nothing I love more than a cool, refreshing drink at the end of a long day. The hibiscus syrup has a subtle floral sweetness, with a satisfying depth of flavor that comes from adding vanilla, cinnamon and clove. I make a batch of about 2 cups at a time, and use it throughout the week in drinks, but also drizzled over berries, ice cream, yogurt or in my morning oatmeal. The vibrant pink color never fails to lift my spirits."
Ingredients
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2 cups water
2 cups sugar
2 Tbsp Rainy Season Hibiscus Powder
2 cloves*
¼ tsp Nyanza or Pompona Vanilla Powder*
A generous pinch of cinnamon*
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1 ½ oz Hibiscus-Vanilla Syrup (above)
Soda water
Citrus rounds of choice (I especially like grapefruit or lime.)
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1 ½ oz Hibiscus-Vanilla Syrup (above)
1 ½ oz lemon juice
2 strawberries, chopped
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Vanilla ice cream
2 oz Hibiscus-Vanilla Syrup (above)
Soda water
Directions
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Bring 2 cups of water to a boil. Turn off heat, and immediately stir in sugar, hibiscus powder, cloves, vanilla and cinnamon. Let the mixture steep and cool. Take out the cloves, and transfer to an airtight container - the syrup will keep refrigerated for up to a month.
*Recipe note: You can swap all of this for 1/4 tsp of our Wassail Mulling Spice! It will be slightly more clove-forward, but equally delicious!
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Fill a large glass with ice. Pour in 1.5 oz of syrup. Add 1-3 thinly sliced citrus rounds. Top with soda.
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Toss 2 chopped strawberries into a glass. Pour in lemon juice, then hibiscus syrup. Finally, add ice. Top with water, and stir.
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Scoop ice cream into chilled glass. Pour hibiscus syrup over ice cream. Top with soda, watch it fizz. Enjoy!