Hibiscus Gastrique

Adrian 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

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.