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“Normally I wouldn’t have bought straight up hibiscus for myself because I’m really not a fan, but it was a gift so I’m trying to find creative ways to use it where I don’t have to experience the...” Read full tasting note
Straight Hibiscus.
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Normally I wouldn’t have bought straight up hibiscus for myself because I’m really not a fan, but it was a gift so I’m trying to find creative ways to use it where I don’t have to experience the taste of straight, pure hibiscus…
The first attempt at that was with a homemade hibiscus brown sugar syrup! I was making ‘two ingredient pancakes’ (the ingredients are banana and egg) and I didn’t want standard syrup with them. I also added some fresh sliced kiwi to the plate, as well. I think on its own this syrup would have been too bold, fruity, and tart to work with the pancakes which ARE very banana flavoured and sweet, but not so much in a way that would work with the sourness of hibiscus. The kiwi was a good bridge between the flavours because it’s also fruity and works with the banana, but has an acidity to it that ties in with the sweet, sour syrup.
Overall, as a dish, I think this worked – and the syrup was easy enough to make as well: concentrated hibiscus brew mixed with ground cinnamon and brown sugar and reduced until it has the consistency of a typical syrup. Easy enough!
Pictures: https://www.facebook.com/resteep/posts/10210814283367095
I drink straight up hibiscus near daily. When I get bored of it straight, I add a bit of herbal blends to change it up. Sorry, it’s still hibiscus heavy.
Different strokes for different folks! Just ‘cause I don’t personally love hibiscus doesn’t mean it’s not perfect for other people :)
Interesting that straight hibiscus to me is preferable to some of the hibiscus heavy atrocities flavoured with even more acidic/sour things.