Hibiscus Bloom Recipe

Make syrup

Combine 1 cup dried hibiscus, 1 cup sugar, and 1 cup water in a small saucepan. If using, add a whole star anise or a cinnamon stick for subtle spice.

Bring mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 6–8 minutes so the liquid deepens to a rich magenta and the hibiscus releases flavor.

Remove from heat and let the syrup steep for 15–20 minutes for maximum color and aroma. Taste after 10 minutes and add 1 tablespoon fresh lemon juice to brighten the flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing gently on solids to extract liquid. Discard solids (or reserve for baking).

Once cooled to room temperature, transfer syrup to a sealed jar and refrigerate. Syrup will keep 2–3 weeks chilled.

Chill a champagne flute or coupe. If desired, briefly chill the glass in the freezer for 5–10 minutes.

Place 1 tablespoon prepared hibiscus syrup and 1/2 tablespoon fresh lemon juice in the bottom of the chilled glass.

Add 2–3 ice cubes only if using a rocks-style glass; if using a flute or coupe, skip the ice. For a slight chill without diluting, wet the inside of the glass with lemon and swirl then discard the liquid.

Slowly pour 4 oz well-chilled sparkling rosé down the side of the glass to preserve bubbles and create a gentle lift of the syrup into the wine. Gently stir once with a bar spoon (one turn) to integrate — avoid vigorous stirring to keep effervescence.

Garnish with a lemon wheel or twist on the rim and an edible hibiscus petal or mint sprig floated on top.

Serve immediately while sparkling wine is lively. Offer extra hibiscus syrup on the side for guests who like it sweeter or deeper in color.