Hibiscus flowers give this syrup a rich, deep red color and a bright tart flavor while coriander and bay lend a light herbal perfume. Swirl the syrup into ice-cold sparkling water for a refreshing summer drink, or slip a bit into gin for an easy summer cocktail.
Finely grate the lemon's peel into a small bowl, avoiding the bitter white pith. Then, slice the lemon in half crosswise, and squeeze its juice into a separate bowl. Leave them on the counter while you prepare the remaining ingredients.
Prepare the hibiscus infusion.
Pour the water into a small saucepan and bring it to a boil over medium-high heat. Turn off the heat, and immediately stir in the hibiscus, bay leaves, grated lemon peel, and coriander seed. Let the herbs steep in the hot water until. it cools to room temperature.
Prepare the syrup.
Strain the infusion through a fine-mesh sieve into a clean saucepan, discarding the spent herbs. Place the saucepan on the stove over medium-high heat, and then stir in the sugar. Continue stirring until the sugar dissolves fully, and then turn off the heat. Stir in the lemon juice.
Bottling and storing the syrup.
Pour the syrup into a clean jar or flip-top bottle. Allow it to cool completely, and then transfer it to the fridge where it will keep about 6 months.