Celebration plans this summer? Candied hibiscus is the perfect addition to any festivity. Impress your guests by dropping these gorgeous candied blossoms into your champagne flutes for a stunning infusion of vibrant color and hibiscus flavor. Candied hibiscus can be made with dry flowers or fresh flowers that are free of chemicals and pesticides. Hibiscus flowers in syrup can also be used as additions to champagne or cocktails. Candied hibiscus makes for beautiful garnishes, but it's also delicious by itself as a dried cranberry-esque snack. Or, you could even opt to sip on some Firepot Nomadic Teas Hibiscus Elixir.
- 2 cups hibiscus roselles (dried or fresh)
- 1 egg white
- 1/2 cup sugar
Preheat your oven to the lowest temperature it can be set at. If it's difficult for you to determine what this temperature is, 170°F is sufficiently low. Prepare a baking sheet by lining it with parchment paper. Lightly coat the entire surface of the flowers with the egg white, either by brushing the egg white onto the flowers or by dipping the flowers into the egg white.
Next, pour the sugar onto a plate and roll the flowers in the sugar. Make sure that the flowers are completely and evenly coated in sugar. Spread the flowers out on the baking sheet, ensuring that they are not touching each other.
Bake the flowers for about 7 hours, or until they are crispy but still chewy and store in an airtight container. Serve by dropping the candied roselles into glasses of your favorite champagne, garnishing cocktails, or just munching on them as a tangy snack. Enjoy!
Recipe adapted from Cupcake Project