Hibiscusjelly Recipes

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HIBISCUS SUGAR

Hibiscus-infused sugar is a treat for your drink recipes or even in baking. It is simple and beautiful, too.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes

Time P3DT10m

Yield 48

Number Of Ingredients 3



Hibiscus Sugar image

Steps:

  • Mix red and white hibiscus flowers together, breaking them into slightly smaller pieces.
  • Place 3/4 cup flowers and sugar in a mini food processor. Pulse until flowers are pulverized. Use the pulse method to ensure the sugar doesn't heat up and melt.
  • Place remaining 1/4 cup flowers in an airtight container. Cover with sugar mixture. Let infuse for at least 3 days before using.

Nutrition Facts : Calories 16.1 calories, Carbohydrate 4.2 g, Sugar 4.2 g

¾ cup dried red hibiscus flowers
¼ cup dried white hibiscus flowers
1 cup superfine white sugar

HIBISCUS JUICE

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield approximately 7 cups

Number Of Ingredients 4



Hibiscus Juice image

Steps:

  • In a large saucepan combine the water, flowers, and ginger. Bring to a simmer and cook for 20 minutes. Add sugar and stir until dissolved then strain through a fine strainer. Let juice cool and then chill in refrigerator until needed.
  • Serving Suggestions: This juice is great alone or mixed with other juices or cocktails.
  • Copyright 2004 Television Food Network, G.P. All rights reserved.

6 cups water
1 1/2 cups dried hibiscus flowers, also known as sorrel
3-inch piece fresh ginger, sliced
1/2 cup sugar

HIBISCUS JELLY

Hibiscus is slightly acidic making this a vibrant red sweet and tangy jelly. Can be used to ice tea, top toast, pancakes, ice cream added to margaritas, martinis or drinks that calls for simple syrup try this jelly, Glaze grilled chicken or pork. The possibilities are endless. Is high in vitamin C and is a natural diuretic. It is sometimes recommended by Mexican herbalists as a remedy for high blood pressure. Hibiscus flowers also known as roselle or rozelle, sorrel, red sorrel, saril, Jamaica sorrel, Indian sorrel, sour-sour, Guinea sorrel, Queensland jelly plant, lemon bush, rosa de Jamaica, flor de Jamaica, Jamaica, quimbombó chino, Florida cranberry, oseille rouge, oseille de Guinée, sereni, agrio de Guinea, viña, viñuela, vinagreira, curudú azédo, quiabeiro azédo, zuring, carcadé, bisap....

Provided by Rita1652

Categories     For Large Groups

Time 1h10m

Yield 7 half pint jars, 80 serving(s)

Number Of Ingredients 10



Hibiscus Jelly image

Steps:

  • Steep dried blossom in boiling water off heat adding any optional ingredients if using. Steep for 1-2 hour over night is fine.
  • Prepare boiling water canner and lids and jars.
  • Strain steeped liquid twice the second time through a coffee filter. Discarding solids.
  • Place all ingredients but the sugar in a large heavy pot bring to a rolling boil.
  • Add sugar and return to a rolling boil.
  • Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands.
  • Process in a hot water bath covered by 1-2 inches of water for 10 minutes.
  • Shut off flame for 5 minutes.
  • Remove without tilting the jars.
  • Set on a flat surface in a draft free place 12-24 hours.
  • Remove bands and wipe jars.
  • Label and store in a dark place for 1 year.

1/4 cup flor de jamaica dried hibiscus flowers
1 1/2 cups unsweetened apple juice or 1 1/2 cups unsweetened cranberry juice
1 cup boiling water
1 cup vinegar
1 lemon, juice (about 4 tablespoons)
1 3/4 ounces dry pectin
5 1/2 cups sugar
1/4 inch fresh gingerroot, peeled will give a nice kick
4 cardamom pods, crushed, will give warmth
1 cinnamon stick

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