This hibiscus syrup is light, floral and not overwhelmingly sweet. For a thicker, sweeter version, add an additional cup of sugar.
1. In a medium saucepan, add the water, sugar and hibiscus flowers. Bring to a boil, then reduce to a simmer before adding the lemon juice and vanilla extract. Stir regularly until the sugar has dissolved.
2. Remove from the heat and let the mixture steep for at least 30 minutes before straining out the petals. (Do not throw these away! You can use these candied hibiscus petals in our Hibiscus Oatmeal Pancake recipe.)
3. Store the syrup in bottles or jars in the fridge for up to 2 weeks.
