Made from hibiscus tea, this fragrant grenadine lends a rosy tint to our creative cocktail, The Hibiscus Shandy. If you’d like, add a dash of the leftover syrup to sparkling water for a drink that looks pretty in pink.
2 hibiscus tea bags, such as Allegro Hibiscus Spice
1/2 cup boiling water
1/2 cup sugar
Put tea bags in a heatproof cup and pour boiling water over them, stirring gently to submerge bags. Steep for 10 minutes, then remove tea bags and gently squeeze out excess liquid.
Combine tea and sugar in a small saucepan. Set over medium heat and bring to a simmer, stirring. Continue to simmer, stirring until sugar dissolves, about 3 minutes. Remove from the heat and let cool. Syrup will keep in an airtight container in the refrigerator for up to 1 month.
Per Serving: Serving size: about 1 tablespoon, 30 calories (0 from fat), 8g carbohydrates.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.