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Hibiscus Sparkler #Sponsored

This is a sponsored post written by me on behalf of Selefina spices.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.

When a contact from Selefina* asked me if I would like to sample their new line, I looked through the website and let her know which of their products intrigued me. One that I ordered was their dried Hibiscus Petals.

We don't drink a lot of soda in our household. But when we do, I usually make the syrup and add sparkling water. That's it! In this case, I decided to make a hibiscus simple syrup and drop a candied hibiscus in the bottom of the glass for a garnish

And this syrup process is easily doubled or even tripled if you want to make more at one time. It keep in the fridge for awhile. I honestly am not sure how long as it never lasts long in my house.

Hibiscus Simple Syrup

  • 1 cup organic granulated sugar
  • 1 cup water
  • 1 Tablespoon dried hibiscus petals

Place all of the ingredients in a small saucepan. Bring the pan to a simmer. Swirl the pan until the sugar dissolves and you have a syrup with no sugar crystals visible. Remove from heat and let the hibiscus petals steep until the syrup is completely cooled.

Strain out the petals and store in a sterile jar in the fridge.

Hibiscus Sparkler

  • hibiscus simple syrup
  • hibiscus flowers, candied or preserved in syrup
  • sparkling water

Place preserved or candied hibiscus in the bottom of a glass. Add in 1 to 2 teaspoons hibiscus simple syrup - more if you prefer it more sweet. Top off with sparkling water and serve immediately.

And stay tuned for more recipes using the Selefina spice line. I have some color-changing lemonade planned along with a crystallized ginger shortbread. I can't wait to share them with you!

on the web, on Facebook, on Twitter, on Instagram

*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own. 


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