– 4 cups 960 ml filtered water – 2 cups 400 g granulated sugar – 1 cup 2.5 ounces dried hibiscus flowers – 1 teaspoon freshly squeezed lemon juice – 1/4 vanilla bean
– Combine the water, sugar and hibiscus flowers in a large saucepan. Bring to a boil, stirring occasionally. Add the lemon juice. Split and scrape the vanilla seeds from the vanilla bean and add the seeds to the pot. Add the bean pod also; stir until the sugar is melted. Remove from heat. – Let the mixture steep for 30 minutes. Strain the mixture through a fine sieve; strain again through a cheesecloth or tea towel to remove fine powdered hibiscus debris.
– Transfer the mixture to an 8 cup measure with a pour spout. Fill sterilized jars or bottles and close with tightly fitting lids. Let stand at room temperature until cool, about 1 hour. Transfer bottles to the refrigerator. – Syrup will keep for up to 3 weeks in the refrigerator.