 |
Hibiscus GastriqueAdrian Day-Murchison, Lead Chef Instructor, Le Cordon Bleu College of Culinary Arts, Sacramento, CA |
| • | 8 oz. The Perfect Purée Sweet Hibiscus, thawed |
| • | 4 oz. sugar |
| • | 3 oz. rice wine vinegar |
| • | 2 oz. water |
| • | 1/4 tsp. ground cardamom |
Method: |
|
| 1. | Combine all ingredients in a sauce pot and bring to a boil. |
| 2. | Reduce heat to a simmer and reduce mixture until it reaches the consistency of light syrup. |
| 3. | Turn off heat and let cool. The mixture will continue to thicken once cooled. |
| 4. | Can be placed in an airtight container and stored for up to 3 months. |
| 5. | Allow to warm up at room temperature before using. |