Not only does this recipe sound delicious, but the idea of letting something macerate, and vigorous boils is so cute :D
FROM CHEZ PIM (ChezPim.com)
500g or 2 pints of strawberries
2cups of water
½cups of sugar (if your berries are not very sweet you can add more sugar)
1cup of dry hibiscus flowers (called Jamaica at Mexican markets)
1 pod of vanilla bean (tsp of vanilla extract will do in a pinch.)
Directions:
1) In a small sauce pan, add the water, sugar & bring it to a vigorous boil.
2) Turn off the heat. Add the dry hibiscus & the vanilla pod (halved and scraped into the pot.) Stir well. Set aside to let the hibiscus & vanilla macerate in the syrup
3) Wash & dry the strawberries & cut into quarters. Set aside.
4) When the hibiscus syrup cools down completely, strain it into a large bowl.
5) Add the berries to the bowl & toss gently.
6) Cover & refrigerate for at least 1hr before serving. Can be served by itself or as on top of vanilla ice cream.
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