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

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Blueberry cobbler

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frenchfoodie on October 11, 2020

    So so good, drizzled over ice cream and/or fruit salad or used to flavour lemonade (and give a great pink colour). Had a tang and depth of flavour that is hard to place if new to hibiscus but utterly addictive.

  • patioweather on March 18, 2020

    I made both this and the plain hibiscus syrup in the book and they are both so delicious and easy. Why do I not have hibiscus syrup round ALL THE TIME???

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