- Prep Time:5m
- Cook Time:5m
- Total Time:10m
- Serves: 12
- Yield: about 350ml of syrup
- 1 3/4 c fresh/frozen cranberries
- 1/4 c dried cranberries (substitute fresh/frozen)
- 1 c sugar/sweetener of choice
- 1 1/2 c water
- 3 tbsp. dried Hibiscus
- 1 cinnamon stick
- 1/2 lime, sliced or juiced (optional)
Make the Cranberry Hibiscus Sryup
- Wash the cranberries well and discard any mushy/unripe fruits. Set aside.
- In a small saucepan, bring water and sugar to a rolling boil. Simmer once the liquid looks clear.
- Add the cranberries, cinnamon and dried hibiscus to the boiling sugar syrup and let cook on medium heat until the cranberries soften and begin to 'pop'. Simmer and let cook until the berries can be mashed with the back of a spoon.
- Remove from heat and add the lime juice/slices, if using. Transfer to a metal colander placed over a bowl. Press down the juice/pulp with the back of a spoon, getting as much liquid out as possible.
- Strain the liquid through a fine meshed sieve to catch and seeds that escaped the colander, and store in a clean, dry jar. Cool completely before refrigerating. Keeps well for a few weeks.
Make the tea
- To make tea: Take a few spoons of the cranberry hibiscus syrup in a cup and pour hot water. Stir and sweeten (if needed) to taste. Can be enjoyed hot/cold depending on the season.