Strawberry-Hibiscus Syrup
 
Makes approximately 2½ cups
Ingredients
  • 1½ cups water
  • 1 bag hibiscus tea
  • 2 tablespoons dried edible rose petals
  • 1½ pounds strawberries, hulled and quartered (approximately 4 cups)
  • ½ cups granulated sugar
Instructions
  1. Bring 1½ cups water to a boil; reduce heat to a gentle simmer. Add hibiscus tea and rose petals, stirring to combine. Remove from heat and let steep for 5 minutes.
  2. Strain tea through a fine-mesh sieve, discarding solids.
  3. Add tea, strawberries, and sugar to a medium saucepan. Bring to a boil over medium-high heat; reduce to a simmer and cook, stirring often, until strawberries have broken down and mixture has thickened slightly, 15 to 20 minutes. Use a spatula or a fork to help crush strawberries.
  4. Strain through a fine-mesh sieve into a heatproof container, discarding solids. Let cool to room temperature before placing in the refrigerator. Refrigerate for up to 1 week.
Recipe by Victoria at https://victoriamag.com/hibiscus-rose-moon-milk/