Recipe adapted from David Wilson, Mezze, Los Angeles
Yield: 1 quart
Cook Time: 10 mintues
60 grams dried hibiscus
15 grams sumac
3 cups sugar
200 grams glucose
In a large saucepan set over medium-high heat, combine 1½ quarts water, the dried hibiscus, sumac, sugar and glucose and bring to a boil. Reduce the heat to medium and cook the syrup until it has reduced by half. Strain through a fine-mesh sieve and store in a sealed bottle in the refrigerator.
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