Hibiscus Syrup or Grenadine can be used any place traditional grenadine is used or anywhere your imagination can take it!
1 cup dried hibiscus blooms (look for a mercada near you they have the real deal) 1 cup brown sugar 1 cup water zest of 1 orange & in the fall for extra spice I like to add a tiny bit of Mexican cinnamon, like a 1 inch by 1/2 inch piece(feel free to play around there are no rules here)
Heat to a boil, let cool and strain w a fine sieve or even a coffee filter, as the dried blooms tend to have a tiny bit of grit to them.
Store the syrup in a mason jar in the refrigerator for up to a week or freeze it for later use. After straining take your left over blossoms and pack them in sugar. Take the strained sugared blossoms and put them on a pan in the oven at a very low temp overnight (see your ovens instructions for dehydrating) or in a dehydrator. Once blooms are dry and a bit crunchy take them out and grind them in a coffee grinder or food processor. You will have the most delicious sweet tart glass garnish you have ever seen!
The best part is if you juice the orange for another use you will have no waste. Zero. Zip. You used everything and you created a syrup and a unique garnish for your cocktails.
