The Sweet Floral Flavor of Hibiscus Mead

Hibiscus , also known as hibiscus nectar, is a delightful fermented made by combining golden honey with hibiscus flowers. The result is a semi-sweet floral with honey undertones and a tart finish, making it a perfect accompaniment to a wide range of dishes or enjoyed on its own.

To make hibiscus mead, you will need to gather the following ingredients and equipment:

– 1 gallon of tap
– 1 ounce of dried hibiscus flowers (you can use 2 ounces for a more pronounced floral character)
– Muslin bag or cheesecloth
– Honey

– Fermentation vessel (such as a glass carboy or food-grade plastic bucket)
– Airlock and stopper
– Stirring spoon
– Hydrometer (optional, for measuring specific gravity)

Begin by heating the 1 gallon of tap water in a stockpot on the stove. Slowly bring the water up to a temperature of about 150 degrees Fahrenheit. While the water is heating, place the dried hibiscus flowers in a muslin bag or cheesecloth.

Once the water reaches the desired temperature, add the hibiscus flowers to the pot and allow them to steep in the water. The longer you steep the flowers, the more pronounced the floral character will be in the final product. Typically, a steeping time of 15-30 minutes is sufficient.

After steeping, remove the muslin bag with the hibiscus flowers from the pot and discard them. At this point, the liquid in the pot should have a vibrant red color and a subtle floral aroma.

Next, it's time to add the honey to the hibiscus-infused water. The amount of honey you use will depend on your desired sweetness level. Generally, 2-3 pounds of honey per gallon of water will result in a semi-sweet mead. Stir the honey into the liquid until it is fully dissolved.

Once the honey is dissolved, allow the mixture to cool to room temperature. This is important, as adding yeast to hot liquid can kill the yeast and prevent fermentation. Once the mixture has cooled, it's time to add the yeast.

Choose a yeast strain that is appropriate for mead-making, such as Lalvin D47 or Lalvin 71B. Follow the instructions provided by the yeast manufacturer for rehydrating and adding the yeast to the mead mixture.

After adding the yeast, cover the fermentation vessel with an airlock and stopper to allow carbon dioxide produced during fermentation to escape while preventing oxygen from entering. Place the vessel in a cool, dark place, such as a basement or closet, and let the fermentation process begin.

During fermentation, it is important to stir the mixture daily to help distribute the yeast and promote a healthy fermentation. This also helps to prevent any off-flavors or odors from developing.

The fermentation process for hibiscus mead typically takes several weeks, but it can vary depending on various factors such as temperature and yeast activity. To determine when fermentation is complete, you can use a hydrometer to measure the specific gravity of the mead. Once the specific gravity stabilizes at or near 1.000, fermentation is likely complete.

Once fermentation is complete, you can choose to transfer the mead to a secondary fermentation vessel for further aging and clarification, or you can bottle it directly. Aging the mead for a few months will help mellow the flavors and allow any sediment to settle, resulting in a clearer final product.

When serving hibiscus mead, it is best enjoyed chilled. The vibrant red color and delicate floral notes make it a beautiful and refreshing beverage to savor. It pairs well with light to spicy foods, making it a versatile choice for pairing with a variety of cuisines.

Hibiscus mead is a unique and flavorful fermented beverage that combines the sweetness of honey with the floral character of hibiscus flowers. With a little time and patience, you can create your own batch of this delightful drink to enjoy with friends and family. Cheers!

hibiscus mead

What Does Hibiscus Mead Taste Like?

Hibiscus mead, also known as Hibiscus Nectar, is a delightful beverage that offers a unique and refreshing taste. When honey is fermented with hibiscus flowers, it creates a semi-sweet floral wine that has distinct honey tones and a tart finish.

The flavor profile of hibiscus mead can be described as a combination of floral notes from the hibiscus flowers and the natural sweetness of honey. It has a pleasant and delicate sweetness that is not overpowering, making it a great choice for those who prefer milder flavors.

The hibiscus flowers add a subtle tartness to the mead, which balances out the sweetness and adds a refreshing element to the overall taste. The tartness is not too strong, but it provides a pleasant contrast to the honey flavors.

Hibiscus mead has a complex flavor profile that is both sweet and tart, with the floral notes from the hibiscus flowers shining through. It is a versatile beverage that can be enjoyed on its own or paired with a variety of foods.

Here are some key points to summarize the taste of hibiscus mead:

– Semi-sweet floral wine with honey tones
– Delicate sweetness that is not overpowering
– Subtle tartness that adds a refreshing element
– Complex flavor profile with floral notes from hibiscus flowers
– Versatile and pairs well with light to spicy foods

Hibiscus mead offers a unique and enjoyable taste experience, combining the sweetness of honey with the tartness of hibiscus flowers. It is a great choice for those who appreciate floral and slightly tart flavors, and it can be enjoyed in various ways, whether on its own or paired with different types of cuisine.


Hibiscus mead, also known as hibiscus nectar, is a delightful and unique beverage that combines the flavors of golden honey and hibiscus flowers. This semi-sweet floral wine offers a perfect balance of sweetness and tartness, making it a versatile option to pair with a wide range of dishes, from light to spicy.

To create this exquisite drink, the process begins by heating tap water to a specific temperature and steeping dried hibiscus flowers in a muslin bag. The amount of flowers used can be adjusted depending on the desired intensity of the floral character. Once the water reaches the desired temperature, the hibiscus flowers are added to allow for the infusion of their essence.

After the infusion, the liquid is strained and combined with sugar and yeast to initiate the fermentation process. During this time, it is important to stir the mixture daily and keep it in a cool and dark place. This allows the flavors to develop and the fermentation to take place gradually.

The result of this meticulous process is a hibiscus mead that boasts a unique combination of honey tones and a tart finish. The floral notes from the hibiscus flowers add a delightful complexity to the overall flavor profile, making it a truly enjoyable and refreshing beverage.

Whether enjoyed on its own as a standalone drink or paired with various types of cuisine, hibiscus mead is sure to captivate the taste buds and provide a memorable drinking experience. So, whether you are a wine enthusiast or simply looking to try something new and exciting, hibiscus mead is a fantastic choice that is well worth exploring.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.