Hibiscus Syrup Recipe|Hibiscus Sharbat|Chembaruthi Sherbert

Hibiscus Syrup Recipe:

Hello Friends 🙂 How are you tackling summer?This is the question I wanted to ask before even asking how you are.We just came down to TamilNadu from Delhi and it is terribly hot.Litres & Litres of water wouldn’t be enough to keep us hydrated.I kindly request all of you to stay indoors as much as possible and keep yourself well hydrated with water and cool foods.With this scorching heat, here I come with a supernatural and healthy summer drink recipe.The Hibiscus Syrup Recipe was suggested to my mother by one of our relatives and she had suggested me to have this on my blog.My mother tried a trial of it with white sugar with my relative’s recipe and as it turned out super delicious, I wanted to give it a try with palm sugar before posting it to my viewers.I couldn’t get enough of the pictures.I kept clicking and clicking.The recipe took me 15 minutes totally but I took more than 4 hours to click.It was super awesome to view the pictures and I couldn’t resist.And today being World Heritage Day, I am so happy to present this dish 🙂

Hibiscus Syrup Recipe:

The Hibiscus Syrup came out so beautiful and perfect.My son loved it as it was so tasty and extremely colourful.Hibiscus/Chembaruthi(Five petals flower) has numerous health benefits and I know a lot of people who eat the petals raw.Hibiscus helps in anti ageing, anti greying of hair, controls hair fall, improves blood count, cures the fever by regulating body temperature, manages blood pressure, lowers bad cholesterol, improves the health of skin and liver.

It is rich in Vitamin C and it has anti-cancer, anti-inflammatory and antibacterial properties.It can help in relieving menstrual cramps and even act as an antidepressant. It helps in curing urinary tract related infections and reducing white discharge.However, this has few side effects too.Don’t consume it if you are allergic to it if you are pregnant & breastfeeding, if you are a low blood pressure person and if you are on birth control pills.You can have a glass of it daily after ensuring you don’t suffer from any allergies.Kids above 2 years can have this as a summer drink.Don’t consume this in excess.

How and Where to use the hibiscus syrup?

The hibiscus syrup/concentrate or chembaruthi sherbet can be used

• To make juice /summer drink
• To top your ice creams and sorbet
• Stirred into tea
• Drizzle on waffles and pancakes
• Mixed with the cake batter
• To dress the salad
• 5 ml to 10 ml of can be consumed as such daily

Hibiscus Syrup Recipe:

Ingredients:

• Hibiscus Flowers-20
• Water-1.5 cups
• Palm Sugar-As per taste
• Lemon Juice-2 drops

Hibiscus Syrup Recipe:

Procedure:

1.Measure and keep all the ingredients ready for making hibiscus syrup.

2.Wash the flowers well in water.

3.Separate the petals by removing the stem, calyx and pistil fo the flowers.

4.In a saucepan add the water and the petals.

5.Allow it to boil until the colour of the petals turns pale.

6.Remove the pan from the stove and filter it out after cooling the infuse.

7.In the same pan add palm sugar and filtered syrup and boil until it reduces and slightly thickens.

8.After 5-7 minutes, switch off and cool.Add two drops of lemon juice and mix well.

9.Filter again and store in a glass bottle.Hibiscus Syrup is ready

 

10.To make the juice, just add a glass of water to 1 tbsp of the syrup, mix well and enjoy.

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P.S:

Don’t use any other variety or any other colour flowers.

You can use white sugar too instead of palm sugar.But I would suggest you use only palm jaggery or palm sugar.

The colour depends on the sweetener you use, amount of lemon juice used, the time it boils and the ratio of flowers & water.The colour is not a major factor.It turns out so beautiful as ruby-red or even as my favourite purple.

Don’t boil more than 10 minutes in both stages.

Cook only in medium flame.

Instead of adding the extracted syrup to the sweetener and boiling again as done in step 7, you can add sugar syrup or jaggery syrup or raw honey and mix with the concentrate.

Don’t add lemon juice when it is warm.

Allow it to completely cool down before adding lemon juice and storing.

This stays good in the refrigerator for 15 days.

The one which is ruby-red in colour is made with white sugar and the other with purple colour is with palm sugar.

This can be given to babies above one or two years.

Ensure to have introduced all items before and eliminate allergies.

Always have a word with your doctor before introducing any new food to babies

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