A sweet hibiscus flavored simple syrup that can be used to make sparkling sodas or a a topping for ice cream, yogurt or other creamy or custard type desserts.
In a sauce pan, bring the water to a boil, then remove from heat.
Add the hibiscus and mint. Stir gently to soak and submerge.
Cover and steep for 20 minutes.
Strain the brewed tea through a fine sieve. Using a spatula, press the water from the hibiscus flowers. You should have about 1 ½ cups of hibiscus and mint infused water.
Return the hibiscus water to the pan and add the sugar.
Heat over medium heat to a boil. Reduce heat and simmer for 15 minutes.
Let cool and refrigerate. Will keep in the refrigerator for about 2 months.
Recipe author: MJ of MJ's Kitchen