Hibiscus flowers, extracts or tea?
Start with the part you want the flower to play. A whole edible garnish, colour mixed through a drink, or an infusion you brew yourself calls for a different format.
Compare the formatsWhat are you making?
A flower in the glass
Choose flowers in syrup when the edible garnish is part of the presentation. You get the whole flowers and their syrup to work with.
Colour without brewing
Choose a liquid extract to mix colour and flavour into a drink, icing or dessert. Start with a little and adjust to your recipe.
An infusion to build on
Choose dried flowers for a loose infusion, or tea bags for an easy removal step. Brew first, then serve warm or chill for your recipe.
Compare the formats.
The preparation step is the main difference. Decide whether you need a visible flower, a liquid addition or a brewed base.
Scroll across to see every column.
| Format | Preparation | What it brings | Try it in |
|---|---|---|---|
| Flowers in syrup | Ready from the jar. Lift out a flower and use the syrup with it or separately. | An edible flower with berry-like flavour. The rose version adds a floral note. | Sparkling drinks, cupcakes and plated desserts. |
| Liquid extracts | Mix directly into a recipe. No infusion or straining step. | Hibiscus gives ruby colour and berry-like flavour; Rose + Hibiscus adds rose aroma and pink colour. | Cocktails, mocktails, icing and dessert sauces. |
| Whole dried hibiscus | Infuse in water, then strain. Follow the brewing directions on the pack. | A hibiscus infusion you prepare for the recipe you are making. | Tea, drinks and culinary recipes. |
| Hibiscus tea bags | Brew according to the pack, then remove the bag. | Pure hibiscus with a tart, berry-like flavour and rich red colour. | Hot tea, iced tea and punch bases. |
Extracts, syrup and brewed tea are different ingredients. Add gradually and taste as you go; do not assume the same measure will give the same result.
Choose for the serve.
A sparkling welcome
Set a flower in a flute, add a little syrup and top with your favourite sparkling wine. Choose Flowers in Rose Syrup when you want a rose accent.
A dessert finish
For a visible garnish, drain a flower and place it on the finished dessert. To colour icing throughout, mix in a little extract instead.
A jug of iced tea
Brew hibiscus tea, then chill it for serving. Whole dried hibiscus offers another starting point when your recipe calls for a strained infusion.