Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Rita's Mint/Hibiscus Sugar Syrup

This is wonderful over fresh fruit, or as a master syrup for drinks. The red hibiscus flowers that I use bleed into the syrup coloring it a beautiful magenta. If you don't have hibiscus, just use plain mint and the color will be straw yellow.

1 cup water
2 cups sugar
Generous handful of fresh mint, leaves, stems and all
Hibiscus flowers - 1 or 2 large ones - if you can get the red ones, they will color the syrup magenta

Bring water to a boil. Add sugar and simmer until sugar dissolves. Again, this won't take long. Add mint and hibiscus, crushing them with a spoon as you go. Take pan off heat and let herbs infuse until syrup is cool. Strain and keep in refrigerator or freezer.                   

More recipes, etc. on Rita's web site: www.abouteating.com

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