Homemade Hibiscus Coffee Syrup

Let me tell you, this Hibiscus Coffee Syrup is a total game-changer!

It’s floral, a little tangy, perfectly sweet, and oh-so-easy to make.

You’ll love how it takes your morning coffee (or iced latte) to the next level.

Plus, it’s great for tea, mocktails, or even drizzling over desserts.

My kids even love it stirred into sparkling water for a fancy soda!

If you’ve never made a syrup like this, don’t worry—I’ve got all the tips you need to make it foolproof.

Let’s get started!

What You’ll Need

1 cup dried hibiscus flowers
1 cup granulated sugar
1 cup water
1/2 tsp vanilla extract (optional but amazing)
1 small pinch of cinnamon (optional for a warm touch)

Pro Tips

Don’t over-boil! Simmer gently to avoid a bitter flavor from the hibiscus.
Strain carefully. Use a fine mesh strainer or cheesecloth to get a smooth syrup with no leftover bits of flower.
Taste and adjust. If you like it sweeter or less tangy, you can tweak the sugar and water ratio next time.
Double it! This syrup lasts for weeks, so it’s worth making extra for easy coffee upgrades or gifts.
Let kids help. Measuring sugar and watching the color change while it simmers is a fun, kid-friendly kitchen activity.

Tools You’ll Need

Small saucepan
Wooden spoon
Fine mesh strainer or cheesecloth
Glass jar or bottle for storing

Substitutions & Variations

No hibiscus flowers? Use hibiscus tea bags instead (3–4 will do).
Sugar alternatives: Swap sugar with honey or maple syrup for a different flavor.
Spice it up! Add a small piece of fresh ginger or a couple of cardamom pods for extra warmth.
Citrusy twist: Add a strip of orange or lemon peel while simmering.

Make-Ahead Tips

This syrup keeps beautifully for up to 3 weeks in the fridge. Just store it in an airtight glass jar or bottle. You can also freeze it in small portions (like ice cube trays) for even longer storage.

Instructions

1. Combine Ingredients in a Saucepan

In a small saucepan, combine 1 cup of dried hibiscus flowers, 1 cup of sugar, and 1 cup of water. Stir to mix. Add the vanilla extract and cinnamon if using.

2. Simmer the Mixture

Place the saucepan over medium heat and bring to a gentle simmer. Stir occasionally until the sugar dissolves completely, and the liquid turns a deep, rich red color (about 5–7 minutes).

3. Strain the Syrup

Remove the pan from the heat and let the syrup cool slightly. Carefully strain it through a fine mesh strainer or cheesecloth into a clean bowl or measuring cup. Discard the hibiscus flowers.

4. Store and Enjoy!

Pour the strained syrup into a glass jar or bottle. Let it cool completely before sealing and storing in the fridge.

Leftovers & Storage

Store your hibiscus syrup in a glass jar or bottle in the fridge for up to 3 weeks. If freezing, use small airtight containers or an ice cube tray. Just thaw a cube when you need it!