For COVID-19 updates, visit the official government website

Hibiscus Champagne Cocktail

Recipes | March 2, 2017 | By


Karoline Kristen


  • 1 cup lightly packed fresh flower petals
  • ¾ cup white sugar
  • ¾ cup water
  • 1 tbsp lemon juice


  • Once you’ve removed the stamen and stem, cover the hibiscus petals with boiling water in a saucepan and leave to infuse for 15 minutes.
  • The water will stain a dark purple-brown colour, far from the bright, sexy red we’re after, but watch the stunning transformation when you add the lemon juice to the strained liquid.
  • Add the sugar and slowly bring to a boil, then reduce to a simmer and cook until the liquid thickens.
  • The cordial can be stored in the fridge in an airtight container for up to two weeks
  • Fill the champagne flute with two tablespoons of syrup and top up with bubbly!
  • * You can also make a refreshing non-alcoholic drink, just top with sparkling mineral water and a squeeze of fresh lime juice.


Photo credit: