The summer between my freshman and sophomore years of college I worked at Rockywold-Deephaven Camps on Squam Lake in New Hampshire. Don’t let the word ‘Camps’ fool you – it’s a rustic family resort. This is where I first discovered hibiscus tea. It’s not exactly the exotic locale that one would expect to be introduced to this tea. After a day of work, I’d sit in the large dining room building sipping this bright pink tea while looking out on the beautiful lake. It was a true treat to spend three months in such a beautiful location.
I enjoy both the tart flavor and the dark pink color that comes from steeping hibiscus flowers to make ‘tea.’ There’s actually no real tea involved which makes it perfect for using in a cocktail syrup. When the hibiscus flowers are mixed with some sugar, the flavor is more well rounded and less tart – similar to how cranberries are usually mixed with some sort of sweetener to make cranberry juice. I added rosemary to give it just a hint of woodsyness.
I used ITO EN Organic Hibiscus Caffeine-Free Herbal Tea which I found at Wegmans. I recommend trying to find a ‘tea’ that only contains hibiscus flowers if at all possible. There’s also no harm in using a tea that has a few more ingredients.
I like to make a versatile syrup for use for holiday cocktails as it mixes well with sparkling wine or a variety of other spirits such as vodka, gin or tequila. Sparkling wine on its own is always good but it’s a bit more festive with some special syrup. It also can be mixed with seltzer or soda for a non-alcoholic drink for both adults and children.
Italian prosecco or Spanish cava are good options for sparkling wine. My favorite is a French Crémant which is made using the same methods to make Champagne but comes from one of eight regions outside of Champagne. It’s often as good as some Champagnes and less expensive. Don’t let me stop you from using acutal Champagne for this cocktail. Learn more about Crémant in Food & Wine’s Why Crémant is the Unsung Hero of French Sparkling Wine
I purchase lovely French Crémants and Champagnes on Wines ‘Til Sold Out (or WTSO) at very reasonable prices. WTSO promotes one wine at a time – once it sells out, then they promote another wine and so on. It can become somewhat of a game to ensure you’re get the wine you’re interested in before it goes away. If you order a minimum quantity (typically four bottles), they ship for free. They also have an assortment of ‘Last Chance’ and ‘Premium Selection’ wines all the time. For my local friends, I typically get my order at my door in two to three days.
Whatever you chose to mix this syrup with, I hope you enjoy sipping it surrounded by family and friends.
| Hibiscus-Rosemary Sparkler | | Print |
- 1 ounce (~ ½ cup) loose hibiscus flowers (or hibiscus tea)
- 1 cup sugar
- 1 cup water
- 4 rosemary sprigs
- Sparkling wine (such as French Crémant, Spanish cava or Italian Prosecco)
- Garnish with a rosemary sprig
- Bring hibiscus flowers, sugar, water and rosemary to a boil in a medium saucepan set over medium-high heat. Stir sugar until it completely dissolves.
- Turn heat down and let mixture simmer for 3 to 5 minutes.
- Remove the pan from heat and set aside to cool to room temperature.
- Once cooled, remove rosemary sprigs and pour syrup through a strainer and discard the solids.
- Add 2 to 3 teaspoons of syrup to a Champagne flute and top with sparkling wine. If needed, carefully stir to mix in syrup.
- Garnish with a small rosemary sprig.
- Store syrup in a glass jar. Keeps about 2 months in the refrigerator.
* Recipe can easily be doubled or tripled – just use a larger pan for heating.
* Syrup will keep frozen for a few months.
This sounds delightfully refreshing. I, like you, enjoy the unique flavor of hibiscus. This recipe is leveling up to a place I wanna go! 🙂
Spenser – Thnak you! I’m glad you like hibiscus, too!