Berries with hibiscus-ginger syrup from Amá: A Modern Tex-Mex Kitchen (page 237) by Josef Centeno and Betty Hallock

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Notes about this recipe

  • Frenchfoodie on May 24, 2020

    The ginger-hibiscus syrup is phenomenal! I didn’t think it was necessary on the beautifult ripe berries I had it with but drizzled over ice cream and paired with tonic water and lime for a mocktail it was delicious. I may have snuck the odd tablespoon straight from the jar too, it is that good.

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