Hibiscus flowers are a popular edible flower that can be eaten on their own or made into syrups, jams, jellies, teas, and other foods. The bright red flowers have a tart, cranberry-like flavor that makes them a unique and tasty addition to many recipes. While the flowers themselves are safe to eat, there are some important things to know about eating hibiscus flowers, especially when they are preserved in syrup.
Are hibiscus flowers edible?
Yes, hibiscus flowers are edible. Over 150 species of hibiscus exist worldwide, but the most popular culinary varieties are Hibiscus sabdariffa and Hibiscus rosa-sinensis. The vibrant red petals have a sour, slightly sweet taste reminiscent of cranberries. They can be eaten raw or cooked. Hibiscus flowers contain vitamins A and C, as well as minerals like iron and calcium. They also contain organic acids like citric, malic, and tartaric acids which give them their sour punch. Aside from their use as a food, hibiscus flowers are also used to make herbal teas. Their tart flavor serves as a refreshing beverage, hot or cold. So feel free to eat hibiscus flowers right off the plant or use them to elevate your recipes.
What does hibiscus syrup taste like?
Hibiscus syrup has a deep magenta color and a tart, refreshing taste. It is often described as having a cranberry-like flavor with subtle floral notes. The syrup tastes slightly sweet and sour, similar to the fresh hibiscus flowers used to make it. The tartness comes from the natural acids present in the flowers, like citric and malic acid. These acids give it a tart kick that balances out the sweetness. Hibiscus syrup is not overly sweet like traditional maple or simple syrup. It has a more complex, nuanced flavor. The intensity of the tartness can vary between syrups depending on factors like which hibiscus variety was used and how long the flowers were steeped. Some hibiscus syrups have an intense, bright sourness while others are subtler. But in general, expect hibiscus syrup to add a brilliant hue and a tangy, tropical fruit-like zing to whatever you drizzle it on!
Is it safe to eat preserved hibiscus flowers?
Yes, it is safe to eat hibiscus flowers that have been preserved, as long as proper processing methods are used. Brands that produce canned or jarred hibiscus products use techniques like heating, pasteurization, and vacuum sealing to kill any potential pathogens and prevent spoilage. When stored properly in a cool, dry place, preserved hibiscus flowers have a long shelf life. High sugar and high acid environments, like in jams, jellies, syrups, or pickled recipes, also help prevent microbial growth. For maximum safety, the University of Florida IFAS Extension recommends only consuming hibiscus products that have been produced commercially using research-tested recipes. As long as you choose reputable brands and follow storage guidelines after opening, eating preserved hibiscus is considered very safe.
Tips for safe consumption:
- Avoid eating hibiscus flowers raw or uncooked if you harvested them yourself or are uncertain of the source.
- Examine jars or cans for signs of spoilage like mold, off smells, or bubbling before consuming.
- Refrigerate opened products and use within the recommended timeframe.
- Discard jars or cans that have become rusty or damaged.
- Do not eat hibiscus flowers that have been treated with pesticides or herbicides.
Do hibiscus flowers have any side effects?
For most people, eating hibiscus flowers does not cause any noticeable side effects. However, some individuals may experience reactions like:
- Lowered blood pressure: The antioxidants in hibiscus may lower blood pressure, which could cause lightheadedness or dizziness in those with low blood pressure.
- Allergic reactions: Some people may have allergic reactions to hibiscus, especially with overconsumption. Reactions can include rashes, trouble breathing, or anaphylaxis.
- Medication interactions: Hibiscus may interfere with certain medications like chloroquine, a malaria drug. Check with your doctor about potential interactions.
- Hallucinatory effects: Some sources claim hibiscus flowers have hallucinogenic properties at very high doses, but there is limited evidence to support this.
- Digestive issues: Eating too many hibiscus flowers could potentially cause temporary stomach pain or diarrhea.
These side effects are not very common and most people can safely eat reasonable amounts of hibiscus without problems. But it’s best to be aware of the potential effects and monitor your personal tolerance.
Are hibiscus flowers in syrup safe for babies?
It is generally not recommended to feed hibiscus flowers or syrup to babies under one year old. Hibiscus contains natural plant compounds that may interfere with certain enzyme activities young infants need for proper metabolism. The American Academy of Pediatrics advises women who are pregnant or breastfeeding to avoid hibiscus as well until more research is available on its safety for babies. If you want to introduce hibiscus to children over the age of two, it should be occasional and in small amounts. Consult a pediatrician if you have any concerns about giving hibiscus syrup or flowers to your child.
How long does hibiscus syrup last?
Properly stored, hibiscus syrup can last up to:
- 1 year past the printed expiration date if unopened.
- 6-8 months past opening if refrigerated.
- 2-3 months past opening if kept at room temperature.
The high sugar content helps prevent spoilage of the syrup once opened, while refrigeration extends its usable life. Over time, the brightness of the color may fade slightly but the flavor should remain relatively unchanged within the safe consumption timeframe. Discard hibiscus syrup if any mold appears or if the smell or taste becomes unpleasant. For best quality, aim to use hibiscus syrup within 8 months of opening.
What’s the best way to store hibiscus syrup?
To extend the shelf life of opened hibiscus syrup, follow these tips:
- Store in the refrigerator for up to 8 months. The cool temperature helps slow deterioration.
- Transfer to a clean, airtight container if not using the original. This prevents contamination.
- Make sure the container is clearly labeled with the date opened. This helps track its age.
- Keep away from direct sunlight, which can cause fading over time.
- Wipe away any syrup on the rim or lid to prevent stickiness and insect attraction.
- Use a clean utensil each time you take syrup from the container.
An unopened, commercially packaged hibiscus syrup will have a shelf life of 1-2 years from the production date. Once opened, follow the guidelines above for maximum freshness and lifespan.
Can you freeze hibiscus syrup?
Yes, you can freeze hibiscus syrup to extend its shelf life even longer than refrigeration. To freeze:
- Pour the syrup into freezable containers, leaving 1/2 inch of headspace for expansion.
- Seal the containers tightly.
- Label with the date and contents.
- Lay flat in the freezer for maximum surface area contact.
Hibiscus syrup can be frozen for up to 1 year. Thaw in the refrigerator before use to retain the best texture and flavor. Freezing causes some loss of the bright color, so thawed syrup may appear slightly darkened or muted.
What are some ways to use hibiscus syrup?
This versatile condiment can add a pop of flavor, color, and sweet-tartness to a variety of foods and beverages:
- Cocktails & drinks – Add to margaritas, mojitos, champagne, lemonade, tea, or use in a syrup & soda.
- Yogurt & ice cream – Swirl into yogurt, add as a topping, or use insorbet recipes.
- Baked goods – Incorporate into cakes, cookies, pies, granola, or use as a filling.
- Pancakes & waffles – Top your breakfast treats or add directly to batter.
- Salad dressing – Whisk with oil and vinegar for bright vinaigrettes.
- Glazes & sauces – Brush on meat, add to a dipping sauce, or drizzle over oatmeal.
- Oatmeal – Stir into overnight oats or hot cereal for extra flavor.
Hibiscus syrup brings a pleasant tanginess and natural sweetness that enhances both savory and sweet recipes. Get creative with adding it into foods you already enjoy!
Is it better to make or buy hibiscus syrup?
Both making your own and purchasing pre-made hibiscus syrup have their advantages:
Making your own:
- Full control over ingredients – organic, fair trade, etc.
- Can customize sweetness and flavor intensity
- Usually more affordable per volume
- Can use fresh or dried flowers
Buying pre-made:
- Saves time and effort
- Longer shelf life than homemade
- High food safety standards
- Consistent results each time
- Convenient, ready-to-use
Ultimately, the choice between making or buying comes down to your priorities. If you value transparent ingredients, like DIY projects, and want to tweak flavors to your taste, homemade is best. But purchased hibiscus syrup offers simplicity and reliability for everyday use. Both options let you add this floral syrup to your cooking repertoire.
Hibiscus Syrup Recipe
Here is a simple recipe to make your own hibiscus flower syrup at home:
Ingredients:
- 1 cup dried hibiscus flowers
- 3 cups water
- 1 1/2 cups white sugar
- 1/4 cup honey (optional, for added sweetness)
- 1 tablespoon lime juice (optional, for extra tartness)
Instructions:
- Bring the water to a boil in a saucepan. Remove from heat.
- Add the dried hibiscus flowers and steep for 20 minutes. Strain out flowers.
- Return the infused water to the pan and add the sugar and honey (if using). Simmer over medium heat for 10 minutes, stirring to dissolve the sugar.
- Remove from heat and stir in lime juice, if desired. Let cool completely.
- Transfer finished syrup to an airtight glass jar or bottle. Refrigerate for up to 2 months.
The ratio of sugar can be adjusted to taste. More sugar equals a sweeter syrup. Avoid reducing the sugar too much though, as the sugar helps with preservation. Add this brilliantly hued infused syrup to beverages, desserts, yogurt, cheeseboards and more for a burst of flavor!
How to use hibiscus flowers in recipes
In addition to making syrups, hibiscus flowers can be used to make jams, jellies, teas, and to liven up all kinds of dishes. Here are some of the most popular ways to use hibiscus flowers in recipes:
- Jams & jellies – Cook flowers into sweet fruit spreads. They pair especially well with citrus flavors.
- Teas & tisanes – Infuse dried or fresh flowers in hot water for a refreshing,caffeine-free tea.
- Salads – Add fresh flowers for visual appeal and flavor. Just be sure they haven’t been sprayed with chemicals.
- Cocktails – Muddle into drinks for a tropical twist. The flowers look beautiful frozen in ice cubes too.
- Desserts – Use dried or candied flowers as a garnish for cakes, cupcakes, chocolates, and more.
- Vinegars – Steep flowers in vinegar to impart flavor and pink hue. Great for salads and cooking.
- Sorbets & ice cream – Infuse cream or fruit purees before churning for delicious frozen treats.
Always remove the bitter green calyx attached to the hibiscus before eating. The vibrant red petals impart the sweet-tart flavor and pinkish-purple color. With their tangy taste and showstopping look, hibiscus flowers make an edible garnish like no other.
Conclusion
Hibiscus flowers are a safe, nutritious edible flower that can be eaten fresh or made into syrups, jams, cocktails, and more. The tart cranberry-like flavor lends itself well to both sweet and savory recipes. While hibiscus syrup lasts 1-2 years unopened, its shelf life is about 6-8 months once opened if properly stored and refrigerated. Freezing can also extend the lifespan. Making your own hibiscus syrup only requires a few simple ingredients and steps for a homemade product bursting with bright flavor. Whether homemade or store-bought, hibiscus syrup is a versatile way to add tangy sweetness to dishes and drinks.
