When searching for inspiration for our Burns Night dinner party I came across a recipe from Tom Kitchin. His recipe was for hibiscus panna cotta with floating islands and strawberries. I made hibiscus mousse with blueberry meringues, hibiscus syrup and served it with fresh berries.
Head straight on to the Recipe For Hibiscus Syrup ♥
Sometimes, life throws us curve balls and we need to either catch them or lob them away. In my real life work I do a variety of things. One of them is to create and maintain websites for clients. I usually deal directly with the client but most recently I have been working through a third-party. This is not a problem for me, but it does result in delayed communication. The curve ball came in the way of how WordPress would be installed onto the site. I have a way of doing it that I know works for me. The Internet Service Provider would not do the installation themselves as I requested. They let me know that it was merely a simple click of a button. Well, it has not proved to be that simple at all.
Today’s inspiration ♥ Recipe For Hibiscus Syrup ♥ can be found on Lavender and Lime Share on X
I spent over 2 hours trying to get the site to where I want it to be. This all took place the week we were due to leave for overseas. I finally decided that this was one curveball that I would hit right back to the other side. The endless frustration at something that proved not to be straight forward was starting to get me down. I had to let go of the issue and hope that it would be resolved. I set my mind to sweeter, simpler things such as this hibiscus syrup. It was made as part of a dessert that I served to friends. As you can see from the photograph, I made a mousse and some pretty blueberry meringues. Next time I will make double as it is perfect served with fresh berries and cream. What work do you do for your real life job?
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Hibiscus Syrup
Ingredients
- 3 g dried hibiscus flowers
- 200 mls water
- 100 g castor sugar
Method
- Place the hibiscus flowers, water and sugar into a saucepan
- Bring to the boil over a medium temperature
- Leave to boil until the syrup just coats the back of a spoon
- Set aside and leave to cool
- Refrigerate and use as needed
Inspiration published on Lavender and Lime March 2:
-
- 2016 – In My Kitchen March 2016
- 2015 – Cookies and Cream Ice Cream
- 2013 – I Made It Challenge
- 2012 – Peanut Sauce | Sambal Kacang
- 2011 – Swordfish
Thank you for this post! I tried to make hibiscus syrup but always had the problem with balancing the ingredients to make it work.
Would it be OK if I add some pectin to make a jelly ?
That sounds like such a good idea! I might even try it myself 🙂
Oh yes: I wish you enjoy the beauties of England 🙂
Thank you 🙂
This is a very interesting recipe, Tandy.
I’m going to use other dried flowers to make more.
I have some bought syrup in my pantry and have been trying to figure out what to do with it. And to answer your question, I blog for my real job 😀
I used the syrup for a set custard as well 😘
Will have to try this, have never tried making a syrup from dried flowers before!! <3 – http://www.domesticgeekgirl.com
It is such a great thing to have waiting in the fridge 🙂
I LOVE this Tandy because in the midst of winter, I have 7 hibiscus trees and TONS of flowers to use for this lovely recipe. I always wish I could use them more so thanks for the inspiration! And I had no idea you developed and created websites…..I’m more of a gardening and writer myself so I find that aspect of blogging to be the most challenging. Code? Heaven help me!!! So hard for me!!!! So you if you ever have any tips for me….and I don’t you’ve sent a few emails in the past, I’m all ears my friend!
Laura, I will help with pleasure. Please feel free to email me with any questions you have. And have fun with making the syrup from your own flowers xx