Spirits Hibiscus Syrup Be the first to rate & review! By Norma Listman Norma Listman Norma Listman is a chef, artist, teacher, and food industry expert based in Mexico City and Oakland, California. Together with chef Sabiq Keval, she co-owns and operates Masala y Maiz in Mexico City, an innovative restaurant that explores the convergence of culinary techniques, foodways, and ingredients from South Asia, East Africa, and Mexico through food based on the chefs’ family recipes and history. Food & Wine's Editorial Guidelines and Saqib Keval Saqib Keval Chef Saqib Keval co-owns and operates Mexico City restaurants Masala y Maiz and Mari Gold, which blend South Asian, East African, and Mexican influences. Keval is also the co-founder of The People’s Collective in Oakland, a grassroots food, art, and social justice project. Food & Wine's Editorial Guidelines Updated on August 1, 2018 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 2 hrs 10 mins Ingredients 2/3 cup granulated sugar 2/3 cup water 1/4 cup dried hibiscus flowers (such as Frontier Co-op) (about 1/8 ounces) 1 whole star anise Directions Bring sugar and 2/3 cup water to a boil in a small saucepan over high, whisking occasionally. Reduce heat to low, and cook, whisking constantly, until sugar dissolves, about 2 minutes. Add hibiscus flowers and star anise; stir once to submerge flowers. Simmer, undisturbed, until syrup is light red in color and infused with a floral flavor, about 6 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, pressing solids to extract all liquid; discard solids. Chill syrup, uncovered, until cold, about 2 hours. Rate it Print