I picked up a jar of hibiscus flowers in syrup (made in Australia). Thought it might be interesting in a ganache, but find it is very mild. Any ideas what to do with it to punch it up?
What to do with hibiscus flowers in syrup?
Posted 04 February 2014 - 11:06 AM
I have only used dried flowers and usually for hibiscus soup with guava sorbet. you could try infusing with cream both dried and syrup. The times I have seen the syrup I felt it was over sweeten in the syrup. I would be a little worried about the sugar content using the syrup, my two cents
Posted 08 February 2014 - 01:38 PM
I am with bethesdabakers.. Make hibiscus margaritas!
Posted 08 February 2014 - 02:36 PM
The flowers and the syrup work very well in conjunction with some sparkling wine. The combination makes for a nice apéritif.
This. Apparently, anyway. I'm not guilty of indulging in them.
I know the product you're talking about. Small jar. Red label, right? Well, red flower on black. From memory, anyway. All Australian bottle shops sell that product. The idea is you drop the flowers into sparkling wine/bargain basement Champagne. I guess you could maybe work them into something like a Kir. I guess you could maybe even experiment with putting them into some sort of white wine-based granita/ice.
I couldn't imagine doing much else with them.
Posted 08 February 2014 - 06:37 PM
Funny you should ask. I borrowed a book from my public library today, Cooking With Flowers by Miche Bacher, a confectioner. Bacher suggests mixing hibiscus syrup with champagne (2 cups hibiscus syrup, 2 cups champagne) for grown-up popsicles. You can also whip it with cream for hibiscus whipped cream.