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Hibiscus Syrup

"Keep this sweet, tart, and floral syrup on hand for adding extra zing and beautiful ruby red color to margaritas, rum punches and daiquiris. Or just pour over ice and add club soda for a delicious fresh soda. Syrup keeps in the refrigerator for up to 2 weeks."

Ingredients :

2 cups water
1/2 cup white sugar
1/3 cup dried hibiscus flowers
1/4 cup brown sugar
1 (1/2 inch) piece fresh ginger root, thinly sliced
1 lemon, zested

Instructions :

Prep : 5M	Cook : 12M	Ready in : 25M

Bring water, white sugar, hibiscus, brown sugar, ginger, and lemon zest to a boil. Reduce heat and let simmer until sugars dissolve and flowers soften, about 10 minutes. Remove from heat and steep syrup until flavors combine, about 5 minutes.
Strain syrup into a container through a fine-mesh strainer, pressing solids with a spoon to extract as much liquid as possible. Discard solids.