4 dried hibiscus flowers (or 4 hibiscus teabags)
1 cup caster sugar
Zest of 1 orange
1 tsp vanilla extract
1 tsp citric acid powder
- Combine the hibiscus, 2 cups water, sugar, orange and vanilla in a medium saucepan over medium heat, stirring to dissolve the sugar. Bring to a simmer, reduce heat to low and cook for 8 minutes, or until thick and syrupy.
- Take off the heat. Remove the tea bags, if using (the flowers are nice to stay in the cordial to garnish drinks). Whisk in the citric acid. Set aside to cool. Makes 1½ cups.
- Store in a sterilised bottle, unopened for 2 months. Once opened, refrigerate.