Ingredients
4 cups sugar
24 whole cloves (1 teaspoon)
1 cup julienned fresh ginger (from a 4-ounce piece)
1 ounce dried hibiscus leaves (about 3/4 cup)
Preparation
Combine sugar, cloves, ginger, and 4 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat – boiling will make the syrup cloudy). Remove from heat; let steep 10 minutes. Stir in hibiscus leaves; let steep another 35 minutes.
Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.
