Description
We absolutely love it in kombucha (with it’s own scoby and a little black tea added), and often add ginger and/or lime in secondary fermentation.
Try in a beer, to give pink colour, and berry-like, fruity, floral flavours to lighter styles of beer. Added late in the boil, hibiscus gives more subtle berry flavours and bitterness, with darker and more vibrant colour. As a dry hop, the flavour and colour is softer, without bitterness, and more hibiscus scent.
Of the floral additions to gin, this is one of the more popular ones, lending a berry/jammy flavour that’s more robust that most other floral ingredients.
For a simple home-made hibiscus pink gin, combine 1.5 tablespoons of hibiscus flowers in 250ml of your favourite neutral or floral gin, then leave to steep overnight or to flavour.
For a delicious pink hibiscus bathtub-style gin that can be made at home, try the following blend (found in
bustle.com):
1 bottle vodka or neutral spirit
2 tablespoons juniper, lightly crushed
4-5 cardamom pod, lightly crushed
1 teaspoon coriander seeds, lightly crushed
2 strips of orange peel
10cm stalk of lemongrass (or a pinch of dried)
1/2 teaspoon pink peppercorns
4-5 dried hibiscus flowers
Steep all together for 1-2 days, then strain and enjoy !
