Recipes
These recipes are so simple and tasty for
everyday, but they also fit into the most
refined dinner party and make an excellent
talking point.
It also brings sauces and gravys to life.
Experiment and have some fun, and if you
invent anything let us know and we’ll post
it up here.
Cocktails
HIBISCUS ROYALE
Give your glass of champagne that extra sparkle with an Hibiscus Royale!
Simply mix 1 or 1½ oz of Hibiscus Cordial with Champagne.
Serve in a Champagne Flute with a Lemon rind garnish
KINGSTON COMBO
Add a Jamacian Flavor with a KINGSTON COMBO!
Mix 1 oz of Gold Rum with 1 oz of White rum and 1 oz of Hibiscus Cordial. Then add ½ oz of Syrup de Gomme, then shake and strain.
Serve in a Martini Cocktail glass and garnish with lime ridges.
HIBISCUS ICED TEA
Mix ½oz Vodka, ½oz Rum. ½oz Gin, ½oz Cointreau and 1oz Hibiscus Cordial.
Top the tasty concoction with coke and serve in a tumbler over ice. Garnish with Lime Wedges.
HIBISCOOL
Blend 1¼ oz Gold Rum with ½oz Tia Maria and 3½ Sweet and Sour!
Pour into a tall glass over lots of ice and top with a float of ¾oz Hibiscus Cordial.
Finish with a Pineapple and Glaze Cherry Garnish.
HARD TIMES
Having a bad day? Cheer yourself up with a creamy and comforting HARD TIMES!
Take a tall shot glass and pour in ½oz of Hibiscus Cordial. Next, pour in ½ oz of Bananna Liquer over the back of a teaspoon into the shot glass to create a layer over the Hibiscus Cordial.
Repeat with ½oz Baileys to give a funky 3 layered effect. Then sit back, relax and enjoy!
HIBISCUTINI
If you fancy a simple classic, try a HIBISCUTINI on for size!
All you need to do is mix 1½oz of Vodka or Gin with 1oz Hibiscus Cordial and ¾oz Syrup de Gomme.
Shake it bond style and then strain it into a classic Martini cocktail glass.
FREEDOM
Liberate yourself from stress and anxiety with a relaxing FREEDOM!
Muddle Lime wedges into a glass with ¾oz of Syrup de Gomme.
Fill the glass with Ice and add 2oz Bombay Sapphire Gin and then pour 1oz Hibiscus Cordial on top.
Salad Dressing
Place all of the following ingredients into a sealable container or small jar, then shake and serve.
10 Tablespoons of Hib Cordial
3 Tablespoons of Olive Oil
1 Teaspoon of Mustard (Dijon)
A Pinch of Parsley
1 Teaspoon of lemon juice or Balsanic Vinegar
2 Tablespoons of Water
1 Tablespoon of Mayannaisse
Salt and Pepper to taste
Sorbet
Ingrediants Needed: 240ml Hibiscus Cordial and 1 egg
Whisk the egg white until almost stiff and then stir in the Hibiscus Cordial. If using an Ice Cream mixer, pour the mixture into the bowl with the paddle running. Allow to freeze until the desired consistency is achieved. If no ice cream maker is being used, pour the mixture into a suitable container for freezing, cover, and place in the freezer.
Freeze for about 1 hour until the mixture becomes slushy and the edges are solid. Then remove from the freezer and stir well to break up any lumps and mix the frozen parts into the rest of the mixture. Return the Sorbet to the Freezer and freeze again for 2-3 hours or until firm and set, stirring as required.
Saffron & Apple Chutney
Ingredients (makes 250ml)
2 Medium onions, diced
2 Granny Smith apples, peeled and diced
100ml Hibiscus Cordial
100ml Water
12 Saffron strands
4tbsp Soft brown sugar
6tbsp Red wine vinegar
3tbsp Vegetable oil
½tsp Salt
Method
Place the oil in a saucepan over a medium heat and sweat the onions for 3 minutes. Add the apples and cook for a further 3 minutes.
Add the Hibiscus cordial, saffron, salt, sugar and water and cook until only 2tbsp of liquid remains in the bottom of the pan.
Add the vinegar and cook again until only 1-2tbsp of liquid remains in the bottom of the pan.
Chill the chutney in the fridge. The chutney can be stored in a jar in the fridge for several weeks.
Recipe devised by Christopher Souto, BBC Masterchef Finalist and semi-finalist in the National Chef of the Year Competition 2008, on behalf of the Hibiscus Drinks Company
Saffron & Apple Chutney
Ingredients (serves 4)
350ml Double cream
125ml Whipping cream
6tbsp Hibiscus cordial
75g Caster sugar
6 Egg yolks
Method
Preheat the oven to 110°C.
Whisk the yolks, sugar and hibiscus together until well combined.
In a saucepan heat the double cream and the whipping cream until the surface begins to quiver (just before boiling point)
Pour the cream over the egg mixture and mix well. With a spoon remove the foam from the surface and pour into 4 ramekins to within 1/2cm of the rim.
Place the ramekins in a roasting tray and pour boiling water into the tray until it comes half way up the sides of the ramekins.
Cover the tray with cling film to keep in the steam and place in the oven for about 40 minutes, until almost set but with the very centre still wobbling when shaken gently.
Remove the tray from the oven and allow to cool for 30 minutes. Then place the ramekins in the fridge.
To serve, sprinkle golden caster sugar over the top of the crème brulee and invert the ramekin to remove any excess. Using a blowtorch, or a hot grill, caramelise the sugar and serve immediately.
