Saturday, 14 April 2012

Hibiscus Syrup, Hibiscus Sherbet

                                 Chemistry lab, pretty purple coloured potassium permanganate in glass beakers and the pipette, hits my nostalgia, every time, when the red hibiscus flowers boils down to a purple colour liquid and on the addition of an acid, magically turns to a beautiful, dark red syrup. Almost all our first lab experience in school starts with this purple coloured chemical and the enthusiasm associated with using the pipette and watching the colour change from puple to colourless is a magical moment. During school, when there wasn’t anyone to monitor, a group of us will turn into scientists or to be precise, monkeys let loose, mixing different chemicals in test tubes, to see  who gets the best colour combinations and we even named a beautiful creation, that had at least four to five layers of different colours one above the other, as ‘chandini', a saree design that was very popular in the 90’s. When sulphuric acid caused mini explosions during our trial, it taught us, never to mess up with the acid family. Surely, learning is fun if it involves a lot of practical classes.

Hibiscus flowers are said to be good for a healthy heart, so consider yourself lucky if you have a garden with hibiscus plants, as this sherbet makes a wonderful refreshing drink too.

Sugar                       1/2 cup
Water                      1/2 cup
Hibiscus flowers    30
Lemon juice            2 tsp

Combine sugar and water in a pan and on medium heat, stir until the sugar dissolves.
Add the flowers, stir and let it boil to a syrup, for about 3-4 minutes.
Turn off the heat, add the lemon juice and let it cool.
Strain the syrup ( press the flowers to squeeze out the soaked syrup).
To make hibiscus sherbet, take one part of the syrup and add two parts of water.
Mix well and serve with some ice cubes.

Can use dried flowers too.
Can add soda to make a fizzy drink, but you will need less than two parts of soda for one part of the syrup.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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