A splash of this bright red, sweet and tangy hibiscus simple syrup over a traditional mimosa makes for a festive holiday toast! If you can find dried or candied hibiscus roselles, drop one in each champagne flute before your pour!
Across Latin America, Africa and the Middle East, hibiscus infusions are served at street markets, celebrations and homes. Steeped into traditional, tropical cultures of the world, the roselle of Hibiscus var. sabdariffa is known in Latin America as Agua de Flor and Agua de Jamaica. There, it it sometimes can be found brewed with ginger, lime and sugar and served with rum. Called bissap in Senegal– it is served cold and sweet as the national drink! In Egypt, it is known as karkade and is served at weddings. In Thailand, grajeab, a sweet hibiscus infusion, is commonly sold in plastic bags by street vendors.
In most cultures, hibiscus is believed to have health benefits from cooling and balancing the body to lowering cholesterol. No matter where you drink it, this deep red, racy flower is as versatile as it is delicious.
You will need:
1 bottle of Prosecco
1 quart of orange juice
1 recipe of Hibiscus Simple Syrup, below**
For each glass, pour 2 parts Prosecco, 1 part Orange Juice and a splash (about 1 Tablespoon) of Hibiscus Simple Syrup on top. Edit the ratio to your taste!
Hibiscus Simple Syrup:
- Steep 1 Tablespoon of dried hibiscus flowers or a hibiscus tisane (I used Firepot’s Hibiscus Elixir) in 1 cup of boiling water for 8 minutes.
2. Strain and add 1 cup of sugar.
3. Stir to dissolve.
4. Store in a glass storage jar for up to a week.