Hot and Sweet: Apple Cider with Hibiscus Flower Syrup

In the fall, we turn to apple cider over and over again. We mix it with bubbly water and a slice of lemon for a fizzy cocktail, or with cinnamon and cloves as a hot after-dinner drink. Here’s one new way to try apple cider: with dramatically sweet and tangy hibiscus flowers in syrup.

We’ve had a jar of these hibiscus flowers in syrup in the pantry for a long time, and have been meaning to try them with cider. Well, we’re glad we did; they are such a lovely and delicious pairing.

The hibiscus flower syrup is dark, sweet, and tangy without being overpowering. It gives a smooth and sweet edge to the rustic taste of apple cider. The flowers themselves are gorgeous, and while we were disappointed we couldn’t see them through the dark cider, we like dropping one in a mug as a little surprise.

Have you ever tried hibiscus flowers in syrup? They’re a really lovely treat when added to cider like this; it may become our new after-dinner hot drink.

Apple Cider with Hibiscus Flower Syrup
serves 6

4 cups apple cider
2-inch knob fresh ginger, sliced
2 cinnamon sticks, broken
1 8.8 ounce jar hibiscus flowers in syrup

Mix the apple cider, ginger, cinnamon, and all the syrup from the flowers in a medium saucepan. Bring to a simmer over low heat and let it simmer for about 20 minutes. Serve with hibiscus flowers in the glasses.

Related: Hibiscus Berry Sundae

(Images: Faith Durand)