Ingredients
48
48 servings
- •¾ cup dried red hibiscus flowers
- •¼ cup dried white hibiscus flowers
- •1 cup superfine white sugar
Instructions
- Mix red and white hibiscus flowers together, breaking them into slightly smaller pieces.
- Place 3/4 cup flowers and sugar in a mini food processor. Pulse until flowers are pulverized. Use the pulse method to ensure the sugar doesn't heat up and melt.
- Place remaining 1/4 cup flowers in an airtight container. Cover with sugar mixture. Let infuse for at least 3 days before using.
Nutritional Facts
Per 48 servings
- Calories: 16
- Carbohydrate: 4g
- Sugar: 4g
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